Sharp R-959M, R-98STM-A User Manual

Download

900W (IEC 60705)

OPERATION MANUAL

with COOKBOOK

R-959M / R-98STM-A

MICROWAVE OVEN

with GRILL and CONVECTION

R-959M

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OPERATION MANUAL

This operation manual contains important information which you should

read carefully before using your microwave oven.

IMPORTANT:

There may be a serious risk to health if this operation manual is not

followed or if the oven is modified so that it operates with the door open.

If you require any advice or assistance regarding your

Sharp product, please visit our website:

www.sharp.co.uk/customersupport

Customers without Internet access may telephone:

08705 274277 (9am - 5pm)

(01) 676 0648 (from Ireland)

A. Information on Disposal for Users (private households)

1. In the European Union

Attention: If you want to dispose of this equipment, please do not use the ordinary dust bin!

Used electrical and electronic equipment must be treated separately and in accordance with legislation that requires proper treatment, recovery and recycling of used electrical and electronic equipment.

Following the implementation by members states private households within the EU states may return their used electrical and electronic equipment to designated collection facilities free of charge*.

In some countries* your local retailer may also take back your old product free of charge if you purchase a similar new one.

*) Please contact your local authority for further details.

If your used electrical or electronic equipment has batteries or accumulators, please dispose of these separately beforehand according to local requirements.

By disposing of this product correctly you will help ensure that the waste undergoes the necessary treatment, recovery and recycling and thus prevent potential negative effects on the environment and human health which could otherwise arise due to inappropriate waste handling.

2. In other Countries outside the EU

If you wish to discard this product, please contact your local authorities and ask for the correct method of disposal.

For Switzerland: Used electrical or electronic equipment can be returned free of charge to the dealer, even if you don’t purchase a new product. Further collection facilities are listed on the homepage of www.swico.ch or www.sens.ch.

B. Information on Disposal for Business Users.

1. In the European Union

If the product is used for business purposes and you want to discard it:

Please contact your SHARP dealer who will inform you about the take-back of the product. You might be charged for the costs arising from take-back and recycling. Small products (and small amounts) might be taken back by your local collection facilities.

For Spain: Please contact the established collection system or your local authority for take-back of your used products.

2. In other Countries outside the EU

If you wish to discard of this product, please contact your local authorities and ask for the correct

method of disposal.

Attention: Your

product is marked

with this symbol.

It means that used

electrical and

electronic

products should not be mixed with general household

waste. There is a

separate collection

system for these

products.

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CONTENTS

YOUR OVEN AND ACCESSORIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2

ONTROL PANEL

: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

AFETY:

Important Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 - 5

PERATION:

Heating Category . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

How Your Oven Works . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Before Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Microwave Power Levels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Energy Save Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Setting the Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

How to Operate Your Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 - 11

Heating without Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

Grill Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

Preheating the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Convection Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Dual Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16 - 17

Express Cook/Express Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18 - 20

Auto Cook . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21 - 23

ONVENIENT

FUNCTIONS

Sequence Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Auto Minute . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Less and More . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Auto Start . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Kitchen Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27

Information Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27

OOKING ADVICE:

Microwave Cooking Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28 - 29

Suitable Cookware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30

Defrosting Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31

Reheating Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32

FTERCARE:

Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33

Tr oubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34 - 35

To Replace the Mains Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36

Calling for Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36

OOKBOOK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37 - 94

UARANTEE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .95

PECIFICATIONS

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .96

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YOUR OVEN AND ACCESSORIES

NOTES:

• The waveguide cover is fragile. Care should be taken when cleaning inside the oven to ensure that it is not

damaged.

• After cooking fatty foods without a cover, always clean the cavity and especially the grill heating element thoroughly, these must be dry and free from grease. Built-up grease may overheat and begin to smoke or catch fire.

•Always operate the oven with the turntable fitted correctly. This promotes thorough, even cooking. A badly fitted turntable may rattle, may not rotate properly and could cause damage to the oven.

• The turntable rotates clockwise or anti-clockwise. The rotary direction may change each time you start the oven. This does not affect cooking performance.

• When you order accessories, please quote both the PART NAME and MODEL NUMBER to your dealer or SHARP approved service facility. The model number is located at the bottom of the control panel.

WARNING: The door, outer cabinet, oven cavity, accessories and dishes will become very hot during operation. To prevent burns, always use thick oven gloves.

ACCESSORIES:

Check to make sure the following accessories are provided:

14. Turntable 15. Turntable support

16. Low rack 17. High rack

18. Shelves (x2)

• Place the turntable support into the coupling in the centre of the oven floor, TOP side up (TOP is engraved on one side).

• Place the turntable onto the turntable support.

• When using the shelves, place them onto the shelf runners as shown in Fig. A. Ensure the shelf locater is on the right hand side.

•To avoid turntable damage, ensure dishes or containers are lifted clear of the turntable rim when removing them from the oven.

•For use of the accessories, refer to the grilling, dual cooking and convection sections on pages 12 to 17.

Never touch the grill when it is hot.

OVEN:

1. Control panel

2. Shelf runners

3. Waveguide cover (DO NOT REMOVE)

4. Coupling

5. Oven cavity

6. Door seals and sealing surfaces

7. Door latches

8. Door opening handle

9. Grill heating element

10. Oven lamp

11. Ventilation openings

12. Outer cabinet

13. Power cord

3567

9 10

Shelf locater

Fig. A

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CONTROL PANEL

DIGITAL DISPLAY INDICATORS:

1. COOK

2. GRILL

3. CONVECTION

4. MICROWAVE

KEYS:

5. TIME

6. GRILL

7. COMBI.

8. EXPRESS COOK

9. EXPRESS DEFROST

10. AUTO COOK

11. LESS/MORE

12. AUTO START/CLOCK

13. START/AUTO MINUTE

14. STOP/CLEAR

15. KITCHEN TIMER

16. WEIGHT

17. CONV. (ºC)

18. MICRO. POWER

NOTE:

The control panel's design slightly different due to the model you purchased.

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IMPORTANT SAFETY INSTRUCTIONS

Pacemaker: If you have a heart pacemaker, consult your doctor or the pacemaker manufacturer prior to oven use.

Oven Use:

• The oven is for domestic food use only.

•Never operate when empty, except as directed in the ‘Heating without food’ section on page

12.

• Do not leave or store anything inside the oven when not in use.

•Never attempt to use the oven with the door open. It is important not to force or tamper with the door safety latches.

•Never operate the oven with any object caught in the door.

• Do not insert fingers or objects in the holes of the door latches or air-vent openings as this may damage the oven and cause an electric shock.

• If water or food drops inside the air vent openings switch the oven off immediately, unplug it and call a SHARP approved service facility. (See page 36).

•Never move the oven while it is operating.

• The door, outer cabinet, oven cavity, turntable, dishes, accessories and especially the grill will become very hot during operation. Care should be taken to avoid touching these areas. To prevent burns, always use thick oven gloves. Before cleaning make sure they are not hot.

FIRE: If smoke is observed, switch off and unplug the appliance and keep the door closed in order to stifle any flames.

PLEASE READ CAREFULLY AND KEEP FOR FUTURE REFERENCE

WARNING: Only allow children to use the oven without supervision when adequate instructions have been given so that the child is able to use the oven in a safe way and understands the hazards of improper use. Accessible parts may become hot during use. Young children should be kept away.

WARNING: Liquids and other foods must not be heated in sealed containers since they are liable to explode. Microwave heating of beverages can result in delayed eruptive boiling, therefore care has to be taken when handling the container. Stir the liquid prior to and during heating/ reheating, let liquid stand for at least 20 seconds in the oven after cooking.

INSTALLATION

WARNING:

Inspect the Oven:

• Check the oven carefully for damage before and regularly after installation.

•Make sure the door closes properly, that it is not misaligned or warped.

• Check the hinges and door safety latches are not broken or loose.

• Ensure the door seal and sealing surfaces are not damaged. If the door or door seals are damaged, the oven must not be operated until it has been repaired by a competent person.

• Inspect the oven interior and door for dents.

1. Remove all packing materials including the feature sticker (if applicable). The waveguide cover prevents food and grease from entering the waveguide area where it could cause damage. DO NOT REMOVE THE WAVEGUIDE COVER.

2. The oven door will become hot during cooking. Place or mount the oven so that the bottom of the oven is 85cm or more above the floor. Ensure the surface or mounting

IMPORTANT: If any damage is apparent, do not operate the oven in any way, until it has been repaired by a SHARP trained engineer.

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INSTALLATION

position is strong enough to take the oven weight, plus the heaviest item likely to be cooked in the oven.

3. The minimum height of free space necessary above the top surface of the oven is 13cm.

4. Do not place the oven where heat, moisture or high humidity are generated, (for example, near or above a conventional oven) or near combustible materials (for example, curtains). Do not block or obstruct air vent openings. Do not place objects on top of the oven.

5. Make sure the power supply cord is undamaged (See “ELECTRICAL CONNECTION” below).

Do not allow the power supply cord to run over any hot or sharp surfaces, such as the hot air vent area at the top rear of the oven.

6. The socket must be readily accessible so that it can be easily unplugged in an emergency.

7. Do not use the oven outdoors.

BUILDING-IN-KIT.

An installation frame is available which enables the microwave oven to be integrated within a kitchen unit. The microwave oven is not designed to be built above or near a conventional oven. SHARP recommend the use of the build in kit EBR-9910 (for R-959M) or EBR-99ST (for R98STM-A), available from your SHARP dealer. Only the use of this frame will guarantee the quality and safety of the oven.

ELECTRICAL CONNECTION.

• Do not allow water to come into contact with

the power supply cord or plug.

• Insert the plug properly into the socket.

• Do not connect other appliances to the same

socket using an adaptor plug.

• If the power supply cord is damaged, it must be

replaced by a Sharp approved service facility or a similarly qualified person to avoid a hazard.

• When removing the plug from the socket

always grip the plug, never the cord as this may damage the power supply cord and the connections inside the plug.

• If the plug fitted to your oven is a rewireable type and in the event of the socket outlet in your home not being compatible with the plug supplied, remove the plug properly (do not cut off).

• If the plug fitted to your oven is a nonrewirable type and in the event of the socket outlet in your home not being compatible with the plug supplied, cut-off the mains plug.

• Refit with a suitable type, observing the wiring code given in ‘To replace the mains plug’ on page 36.

WARNING: THIS APPLIANCE MUST BE EARTHED

To wire an appropriate plug, follow the wiring code given in `To replace the mains plug’ on page 36.

IMPORTANT!

• The fuse from the cut-off plug should be removed and the plug disposed of in a safe manner.

• Under no circumstances should the cut-off plug be inserted into a socket outlet as a serious electric shock may occur.

• The plug must not be used without the fuse cover fitted.

•If you have any doubt about your microwave oven obtain the help of a qualified electrician.

• When replacing the plug please ensure that you use a BSI or ASTA approved plug to BS1363, this should be fitted with a brown coloured 13 amp fuse approved by BSI or ASTA to BS1362. If you have any doubt about electrical connection seek the help of a qualified electrician.

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13cm

HEATING CATEGORY

The heating category (a letter A to E) developed by MAFF (Ministry of Agriculture, Fisheries and Food) with microwave oven and food manufacturers indicates the ability of the oven to heat small quantities of food (up to 500g [1lb 2oz]). It does not represent the general performance of the oven.

HOW YOUR OVEN WORKS

Microwaves are energy waves, similar to those used for TV and radio signals.

Electrical energy is converted into microwave energy, which is directed into the oven cavity via a waveguide. To prevent food and grease entering the wave guide it is protected by the waveguide cover.

Microwaves cannot pass through metal, because of this the oven cavity is made of metal and there is a fine metal mesh on the door. During cooking the microwaves bounce off the sides of the oven cavity at random.

Microwaves will pass through certain materials, such as glass and plastic, to heat the food. (See ‘Suitable Cookware’ on page 30).

Water, sugar and fat in food absorb microwaves which cause them to vibrate. This creates heat by friction, in the same way your hands get warm when you rub them together.

The outer areas of the food are heated by the microwave energy, then the heat moves to the centre by conduction, as it does in conventional cooking. It is important to turn, rearrange or stir food to ensure even heating.

Once cooking is complete, the oven automatically stops producing microwaves.

Standing time is necessary after cooking, as it enables the heat to disperse equally throughout the food.

Microwave output power in Watts (based on international (IEC 60705) standard).

600 700 800 900 1000 Watts

OVEN OUTPUT POWER

Less heating time required

More heating time required

OVEN OUTPUT CATEGORY

Less heating time required

More heating time required

Letter representing the oven heating category.

Microwave Symbol.

A B C D E

Food packs carry cooking instructions for heating categories A to E. Follow instructions for the letter corresponding to the oven’s heating category. The higher the output power and heating category of the oven the less heating time is required as shown opposite.

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BEFORE OPERATION

Your oven has an energy save mode.

1. Plug in the oven. Nothing will appear on the display at this time.

2. Open the door. The display will flash the message shown.

3. Close the door. The display will show “ . 0”.

NOTE: When new, the very first time the grill

and convection are used, smoke and odour will be given off. To avoid this happening when food is being cooked, heat the oven without food for approx. 20 minutes. (Please refer to “Heating without food” on page 12.)

MICROWAVE POWER LEVELS

Power Level Press the Percentage

MICRO.

POWER

key

HIGH x 1 100%

MEDIUM HIGH x 2 70%

MEDIUM x 3 50%

MEDIUM LOW x 4 30%

(Defrost)

LOW x 5 10%

(Defrost)

•Your oven has 5 power levels, as shown opposite.

•To change the power level for cooking, enter the cooking time and then press the MICRO.

POWER key.

Power level:

The microwave power level is varied by the microwave energy switching on and off. When using power levels other than 100% you will be able to hear the microwave energy pulsing on and off as the food cooks or defrosts.

IMPORTANT: The microwave power level will cook at 100% unless you press the MICRO.

POWER key to the desired setting.

Check the power level:

To check the microwave power level during cooking, press the MICRO. POWER key. As long as your finger is pressing the MICRO. POWER key the power level will be displayed. The oven continues to count down although the display will show the power level.

MICROWAVE

POWER KEY

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ENERGY SAVE MODE

Your oven has an Energy Save Mode. This facility saves electricity when the oven is not in use.

• If the oven is not used, it will default to Energy Save Mode after 3 minutes. The display is blank and the oven cannot be operated.

•To operate the oven, open and then close the door. “0” will be displayed and the oven is ready to use.

To cancel Energy Save Mode, set the clock. (Please refer to page 9.)

To cancel the clock, follow the procedure opposite. (This will restart Energy Save Mode.)

Notes:

• If you unplug your oven at any stage you will have to reset the clock to cancel Energy Save Mode.

• If the clock has been set, cancelling Energy Save Mode, then your oven has a safety feature which prevents the START/AUTO MINUTE key from working if the oven has not been in use for more than 3 minutes. Press the STOP/CLEAR key or open and close the door to re-use the oven.

1. Time of day appears on the display.

2. Press the AUTO START/CLOCK

key once.

3. Press the AUTO START/CLOCK key again.

4. Press the START/AUTO MINUTE key

once. The power will be off and the display will show nothing.

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SETTING THE CLOCK

Your oven has a 12 hour clock.

•To select the 12 hour clock, press the AUTO START/CLOCK key once.

To set the time of day follow the instructions opposite.

1. Select the clock.

2. Enter the hours by pressing the TIME keys.

3. Press the AUTO START/CLOCK key again.

4. Enter the minutes by pressing the TIME keys.

5. To start the clock, press the AUTO START/CLOCK key again.

NOTES:

•Press the STOP/CLEAR key if you make a mistake during programming.

• If you press any of the TIME keys too many times, continue to press the key until the desired time re-appears.

•To check the time of day during a cooking process, press the AUTO START/CLOCK key and the time of day will remain on the display as long as you keep your finger on the key. This does not affect the cooking process.

• If the clock is set, when cooking is complete, the display will show the correct time of day. If the clock has not been set, the display will only show “.0” when cooking is complete.

• If the electrical power supply to your microwave oven is interrupted, the display will intermittently show “.0” after the power is reinstated. If this occurs during cooking, the programme will be erased. The time of day will also be erased.

• When you want to reset the time of day, follow the opposite example again.

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HOW TO OPERATE YOUR OVEN

MANUAL COOKING

• Enter the cooking time.

• Select the cooking mode; MICROWAVE, GRILL, CONVECTION, DUAL GRILL and DUAL CONVECTION can be selected.

• Stir or turn the food, where possible, 2 - 3 times during cooking, if required.

• After cooking, cover the food and leave to stand, if required.

• Refer to the cooking charts in the cookbook section, pages 39 - 44.

Your oven enables you to cook and defrost food using the automatic programmes, or to cook and defrost food manually. Automatic cooking and defrosting allows you to cook and defrost using preset programmes where the timings have been calculated for you, e.g Express Cook and Express Defrost.

Manual cooking and defrosting allows you to cook/defrost foods and weights which are not included in the automatic programmes. The following are examples of manual cooking and defrosting. For automatic cooking and defrosting refer to pages 18 - 23.

Example:

To cook for 2 minutes 30 seconds on 70% microwave power.

1. Enter the cooking time by pressing the 1 MIN. key twice, then the 10 SEC. key

three times.

2. Input the power level by pressing the MICRO. POWER key twice.

Starting the oven:

Close the door and press the START/AUTO

MINUTE key.

Stopping the oven:

If you want to stop the oven during cooking, press the STOP/CLEAR key once or open the oven door. If you want to cancel the cooking programme, press the STOP/CLEAR key twice.

Opening and closing the door:

To open the oven door, pull the door opening handle.

The display will count down

through the cooking time.

3. Press the START/AUTO MINUTE key once to start cooking.

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HOW TO OPERATE YOUR OVEN

NOTES FOR MANUAL COOKING AND DEFROSTING:

•When the oven starts, the oven lamp will light and the turntable will rotate clockwise or anti-clockwise.

•Your oven can be programmed up to 99 minutes, 90 seconds (99.90). NOTE: If you cook food for more than the standard time (see chart on page 34) using the same cooking mode, the oven’s safety mechanisms automatically activate. The microwave power level will be reduced.

• If the door is opened during cooking/defrosting to stir or turn over food, the cooking time on the display stops automatically. The cooking/defrosting time starts to count down again when the door is closed and the START/AUTO MINUTE key is pressed.

•When cooking/defrosting is complete, the time of day will reappear on the display, if the clock has been set.

• If you want to know the power level during cooking, press the MICRO. POWER key. As long as your finger is touching the key, the power level will be displayed.

MANUAL DEFROSTING

• Enter the defrosting time and use microwave power levels 10% or 30% to defrost (refer to page 7).

• Stir or turn the food, where possible, 2 - 3 times during defrosting.

• After defrosting, cover the food in foil and leave to stand until thoroughly defrosted.

• Refer to the defrosting charts in the cookbook section, page 38.

Example:

To defrost for 10 minutes on 30% microwave power.

1. Enter the defrosting time by pressing the 10 MIN. key once.

2. Input the power level by pressing the MICRO. POWER key 4 times.

The display will count down through the defrosting time.

3. Press the START/AUTO MINUTE key once to start defrosting.

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HEATING WITHOUT FOOD

You may detect smoke or a burning smell when using the grill and convection for the first time. This is normal and not a sign that the oven is out of order. To avoid this problem, when first using the oven, heat the oven without food for 20 minutes on grill and then at convection 250ºC.

IMPORTANT: During operation, to allow smoke or smells to disperse open a window or switch the kitchen ventilation on. Make sure there is no food in the oven.

WARNING: The door, outer cabinet, oven cavity, and accessories will become very hot during operation. Take care to avoid burns when cooling the oven down after operation.

1. Enter the required heating time by pressing the 10 MIN. key twice.

2. Select GRILL or CONVECTION once.

The display will count down

When the oven has finished the operation,

open the door to cool the oven cavity.

3. Press the START/AUTO MINUTE key once to start the operation.

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GRILL COOKING

The grill at the top of the oven cavity has one power setting only. The grill is assisted by the turntable which rotates simultaneously to ensure even browning. Use the racks for grilling small items of food such as bacon, gammon and teacakes, turn over halfway through grilling. Food can be placed either directly onto the racks, or into a flan dish/heat-resistant plate on the racks.

NOTES:

• It is not necessary to preheat the grill before cooking.

•Follow the recommended grilling times and procedures in the charts on page 43 in the cookbook section.

• When browning foods in a deep container, place on the turntable or low rack.

• The shelves are not suitable for grill cooking.

• After cooking is complete the cooling fan will continue working for a short time to lower the temperature of the electrical and mechanical parts. The display may show “NOW COOLING”.

WARNING: The door, outer cabinet, oven cavity, accessories and dishes will become very hot during operation. To prevent burns, always use thick oven gloves.

Example:

To grill for 20 minutes, using GRILL.

1. Enter the grilling time by pressing the 10 MIN. key twice.

2. Select GRILL by pressing the GRILL key

once.

The display will count down through the grilling time.

3. Press the START/AUTO MINUTE key once to start grilling.

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PREHEATING THE OVEN

Shelf runners

WARNING:

The door, outer cabinet, oven cavity, accessories and dises will become very hot during operation. To prevent burns, always use thick oven gloves.

Example:

To preheat the oven to 180ºC.

1. Enter the temperature by pressing the CONV. (ºC) key 6 times.

2. Press the START/AUTO MINUTE key

once to start preheating.

3. When the oven reaches 180ºC, the audible signal will sound and the oven will display 180ºC. Place food in the oven, enter the desired cooking time and press the

START/AUTO MINUTE key.

NOTES:

•When the oven is preheating, the turntable should be in the oven.

•When the oven reaches the desired temperature, the audible signal will sound and the temperature will be displayed in ºC.

Do not press the STOP/CLEAR key after opening and closing the door, as this will cancel the Convection mode.

• The preheated temperature will be maintained for approximately 30 minutes. After this time, preheat will be cancelled.

• During preheating and convection cooking, you will hear the cooling fan cycling on and off. This is completely normal and will not affect the cooking.

•You can check the actual temperature during preheating by pressing the CONV. (ºC) key. The temperature will appear on the display. This will not affect the oven operation.

• If you prefer not to preheat the oven where recommended in the cookbook section, allow extra cooking time.

•Temperature measurements taken whilst the oven is in convection mode will differ from the displayed level. This will not affect the cooking results as long as the operation manual and cookbook section are followed correctly.

Your oven can be preheated to a desired temperature prior to convection cooking.

NOTE FOR SHELVES:

When using the shelves follow the notes below:

• The correct position for the shelves is 1 and 2, as shown in the diagram below.

• Do not place food weighing more than 5kg on the shelves.

• When removing the food, pull the shelf until it is slightly locked, then remove the food.

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CONVECTION COOKING

NOTES:

•When the oven is preheating, the turntable should be in the oven.

• When using the CONV. (ºC) key, all metal cookware can be used. (See ‘Suitable Cookware’ on page 30).

•Follow convection times and procedures in the charts and recipes in the cookbook section.

•Food manufacturers instructions are only a guideline, so cooking times may need to be adjusted.

•Pressing the CONV. (ºC) key during cooking will display the programmed temperature. This will not affect the programme or cooking time.

•Always check the food is piping hot before consuming.

• After cooking is complete the cooling fan will continue working for a short time to lower the temperature of the electrical and mechanical parts. The display may show “NOW COOLING”.

• Heat generated by the oven during convection cooking may cause the backplate of the oven to discolour. This is completely normal and will not affect the performance of the oven.

Convection cooking is ideal for cooking cakes, buns, biscuits, scones and for proving bread at 40˚C.

To achieve the best results when cooking by CONVECTION:

• Use the lower shelf for one layer cooking unless food manufacturer’s instructions differ.

• Use the lower and upper shelves for two layer cooking.

• Rotate the cookware 180 degrees after half the cooking time.

• Where possible, place food in its container directly onto the shelf.

• The turntable should be in the oven when using the shelves.

• Although this product is a conventional convection oven, consideration has to be given to the smaller size and power of the product in comparison to a standard kitchen oven, so the final result may vary.

• When cooking chilled or frozen foods on CONVECTION mode, allowance must be given to heat loss after the preheat cycle due to the insertion of the food.

The temperatures available in ºC are:

250ºC, 230ºC, 220ºC, 200ºC, 190ºC,

180ºC, 160ºC, 130ºC, 100ºC, 40ºC.

WARNING: The door, outer cabinet, oven cavity, accessories and dishes will become very hot during operation. To prevent burns, always use thick oven gloves.

Example:

To cook for 20 minutes at 200ºC convection.

1. Enter the cooking time by pressing the 10 MIN. key twice.

2. Input the temperature by pressing the CONV. (ºC) key 4 times.

The display will count down

through the cooking time.

3. Press the START/AUTO MINUTE key once to start cooking.

NOTE FOR USING SHELVES:

When using the shelves follow the notes below to prevent them slipping out:

•The correct position for the

shelves is 1 and 2, as shown in the diagram.

• Do not place food

weighing more than 5kg on the shelves.

• When removing the food,

pull the shelf until it is slightly locked, then remove the food.

Shelf runners

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DUAL COOKING

Dual Cook combines microwave power with convection or the

grill. The combination of microwave power with convection or the grill reduces cooking time and provides a crisp, brown finish.

There are two Dual Cook modes:

1. Dual Convection - Convection with microwave.

2. Dual Grill - Grill with microwave.

To select the Dual Cook mode required, enter the cooking time and follow the table below.

Dual Cook Mode Press COMBI. key

DUAL CONVECTION (Convection Once and Microwave*)

DUAL GRILL (Top and Twice Microwave*)

Example for Microwave and Convection:

To cook for 20 minutes using Dual Convection, 230ºC, 10% microwave power.

1. Enter the cooking time by pressing the 10 MIN. key twice

2. Select Dual Convection by pressing the COMBI. key once.

The display will count down

through the cooking time.

5. Press the START/AUTO MINUTE key once to start cooking.

4. Change the power level by pressing the MICRO. POWER key once.

3. Change the temperature by pressing the CONV. ºC key once.

WARNING: The door, outer cabinet, oven cavity, accessories and dishes will become very hot during operation. To prevent burns, always use thick oven gloves.

NOTES:

•Dual Cook is preset with 30% microwave power. If you wish to change the microwave power level, press the MICRO. POWER key until the desired power level is shown on the display. *You can select power levels 10%, 30%, 50%

and 70% for DUAL CONVECTION.

*You can select power levels 10%, 30%, 50%,

70% and 100% for DUAL GRILL.

•DUAL CONVECTION is preset with 250ºC convection. To adjust the convection temperature, press the CONV. ºC key.

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DUAL COOKING

NOTES:

•For DUAL GRILL it is not necessary to preheat the grill.

•Use the high rack and low rack for Dual Cooking (refer to the cooking charts on pages 37 - 94 in the cookbook section.)

• The shelves are not suitable for Dual Cooking.

•Follow the recommended dual cooking times and procedures in the charts on pages 40 - 43 in the cookbook section.

• When browning foods in a deep container, place on the turntable or low rack.

• After cooking is complete the cooling fan will continue working for a short time to lower the temperature of the electrical and mechanical parts. The display may show “NOW COOLING”.

Example for Microwave and Grill:

To cook for 15 minutes using Dual Grill, 50% microwave power.

1. Enter the cooking time by pressing the 10 MIN. key once and the 1 MIN. key 5 times.

2. Select Dual Grill by pressing the COMBI.

key twice.

The display will count down through the cooking time.

4. Press the START/AUTO MINUTE key once to start cooking.

3. Change the power level by pressing the MICRO. POWER key 4 times.

WARNING: The door, outer cabinet, oven cavity, accessories and dishes will become very hot during operation. To prevent burns, always use thick oven gloves.

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EXPRESS COOK / EXPRESS DEFROST

EXPRESS COOK enables you to cook 3 popular menus from frozen or chilled. Please refer to the chart on page 19. EXPRESS DEFROST enables you to defrost 3 popular menus. Please refer to the chart on page 20.

Follow the examples below for details on how to operate these functions.

NOTES:

• If the DOWN ( ▼ ) WEIGHT key is pressed the display will count down from the highest weight range, each time the key is pressed.

• If the UP ( ▲ ) WEIGHT key is pressed the display will count up from the lowest weight range, each time the key is pressed.

•You can enter the weight by holding down or pressing the WEIGHT keys until the desired weight is displayed.

EXPRESS COOK Example:

To cook 0.6kg of Roast Beef from frozen.

2. Enter the weight by pressing the WEIGHT

UP key once.

EXPRESS DEFROST Example:

To defrost 1.2kg of Chicken portions.

1. Press the ROAST BEEF/LAMB key once

to select cooking from frozen.

The display will count down

through the cooking time.

3. Press the START/AUTO MINUTE key

once to start cooking.

2. Enter the weight by pressing the WEIGHT DOWN key once.

1. Press the CHICKEN PORTIONS

key once.

The display will count down

through the cooking time.

3. Press the START/AUTO MINUTE key once to start cooking.

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EXPRESS COOK / EXPRESS DEFROST

MENU WEIGHT RANGE COOKING PROCEDURE

Roast Beef/Lamb 0.6kg - 1.8kg • Place meat in a flan dish on the low rack.

•Turn meat over when the audible signal sounds.

• After cooking, leave meat to stand wrapped in aluminium foil for 10 minutes.

x1: Frozen NOTE: Select MORE for well done. x2: Chilled It is not possible to use the LESS key for beef/lamb.

Roast Pork 0.6kg - 1.8kg • Place meat in a flan dish on the low rack.

•Turn meat over when the audible signal sounds.

• After cooking, leave meat to stand wrapped in aluminium foil for 10 minutes.

x1: Frozen NOTE: It is not possible to use the LESS key x2: Chilled for pork.

Roast Poultry 1.2kg - 3.6kg • Pierce skin (chilled only) a few times and place

poultry, breast side down, in a flan dish on the low rack.

•Turn poultry over when the audible signal sounds.

x1: Frozen When cooking frozen poultry with giblets, remove x2: Chilled the giblets at first or second turn over.

• After cooking, leave poultry to stand wrapped in aluminium foil for 10 minutes.

NOTE: It is not possible to use the LESS key for poultry. This menu is only suitable for cooking whole poultry.

EXPRESS COOK CHART

• Chilled foods are cooked from 5ºC.

•Frozen foods are cooked from -18ºC.

•For converting to Lb/oz see the conversion chart on page 37.

NOTES FOR EXPRESS COOK / EXPRESS DEFROST:

•Press the MORE or LESS keys before pressing the START/AUTO MINUTE key as instructed in the chart above.

• When action is required (example, to turn food over), the oven stops, the audible signals sound and instructions will appear on the display. To continue cooking, press the START/AUTO MINUTE key.

• The final food temperature will vary according to the initial food temperature. Check food is thoroughly heated after cooking. If necessary, you can extend the cooking time manually.

• All menus on EXPRESS COOK use a combination of microwave power and convection.

• The shelves are not suitable for EXPRESS COOK/EXPRESS DEFROST.

• Before freezing foods, ensure food is fresh and of good quality.

WARNING: The door, outer cabinet, oven cavity, accessories and dishes will become very hot during operation. To prevent burns, always use thick oven gloves.

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EXPRESS COOK / EXPRESS DEFROST

WEIGHT RANGE FOR EXPRESS COOK / EXPRESS DEFROST:

•Weigh all meat and poultry prior to cooking/defrosting as the labelled weight is only approximate.

•Food weight should be rounded up to the nearest 0.1kg, for example, 0.65kg to 0.7kg.

• You are restricted to cook/defrost a weight within the range given in the charts.

•To cook/defrost weights or foods not included in these charts, please refer to the charts in the cookbook section.

MENU WEIGHT RANGE COOKING PROCEDURE

Chicken Portions 0.3kg - 1.2kg • Place portions, best side-up, in a flan dish on the

Approx. weight of turntable. each portion: • Turn portions over when the audible signal sounds. leg portions = 300g • Stand, wrapped in foil, for 15 - 30 minutes until breast with wing thoroughly defrosted. portions = 400g

Steaks/Chops 0.2kg - 1.2kg • Place steaks/chops in a flan dish on the turntable.

•Turn over and rearrange when the audible signal sounds.

• Stand, wrapped in foil, for 15 - 30 minutes until thoroughly defrosted.

Minced Meat 0.2kg - 1.0kg • Place minced meat in a flan dish on the turntable. Beef/Lamb/Pork • Turn over and remove any defrosted parts when

the audible signal sounds.

• Stand (if required), wrapped in foil, for 15 - 30 minutes until thoroughly defrosted.

EXPRESS DEFROST CHART

•Frozen foods are defrosted from -18ºC.

•For converting to Lb/oz see the conversion chart on page 37.

NOTES FOR EXPRESS DEFROST:

• If necessary, shield small areas of meat or poultry with flat pieces of aluminium foil. This will prevent the areas from becoming warm during defrosting. Ensure the foil does not touch the oven walls.

• Do not cook the meat or poultry until thoroughly defrosted.

• Do not use the racks or shelves for defrosting.

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AUTOCOOK

AUTOCOOK enables you to cook the foods listed on the control panel.

For cooking instructions please refer to the charts on pages 22 - 23.

Press the AUTOCOOK key until the number corresponding to the food listed on the control panel, appears in the display.

Follow the example opposite for more details on how to operate this function.

NOTES:

• If the DOWN ( ▼ ) WEIGHT key is pressed the display will count down from the highest weight range, each time the key is pressed.

• If the UP ( ▲ ) WEIGHT key is pressed the display will count up from the lowest weight range, each time the key is pressed.

•You can enter the weight by holding down or pressing the WEIGHT keys until the desired weight is displayed.

•You can select the menu by holding down or pressing the AUTOCOOK key until the desired menu is displayed.

Example:

To cook 0.3kg of Oven Chips (AUTOCOOK 5).

1. Select the menu required by pressing the AUTOCOOK key 5 times.

2. Enter the weight by pressing the WEIGHT UP key 3 times.

The display will count down

through the cooking time.

3. Press the START/AUTO MINUTE key once to start cooking.

WARNING: The door, outer cabinet, oven cavity, accessories and dishes will become very hot during operation. To prevent burns, always use thick oven gloves.

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AUTOCOOK

MENU WEIGHT RANGE COOKING INSTRUCTIONS

AUTOCOOK 1 0.30kg - 0.80kg • See and follow the IMPORTANT NOTE FOR READY

Chilled Ready MEALS on page 23. Meals • For one section containers use a Stirrable: skewer to pierce film in 5 places. e.g. Spaghetti • For two section containers, bolognese, pierce using a skewer. Beef stew Pierce meat/main section 3 times and rice/pasta Non-stirrable: section twice. e.g. Lasagne, • For food contained in bag(s), pierce 5 times on one Cottage pie side. Cook pierced side-up.

• Where bags come already perforated, do not pierce. AUTOCOOK 2 0.30kg - 0.80kg • Place on the turntable. Frozen Ready • Stir, if possible, when the audible signal sounds. Meals • After cooking, leave to stand for 2 minutes before Stirrable: serving. e.g. Spaghetti NOTES: bolognese, • For stirrable foods, including food in bags, stir or Beef stew manipulate contents when the audible signal sounds. Non-stirrable: •For non-stirrable foods, press the MORE key. e.g. Lasagne, (It is not necessary to stir.) Cottage pie • It is not possible to use the LESS key for these menus.

AUTOCOOK 3 0.1kg - 0.4kg • Place the food in a flan dish on the high rack. Crispy Crumb • Turn the food over when the audible signal sounds. Foods • After cooking, leave to stand for 2 minutes before Chilled & Frozen serving. e.g. Fish fingers, NOTE: Chicken nuggets, For Frozen Crispy Crumb foods use the MORE key. Chicken escalopes

AUTOCOOK 4 0.2kg - 0.8kg • Place the pizza directly on to the low rack. Oven Ready Pizza NOTES:

•For Frozen Pizza use the MORE key.

•For very thin pizza use the LESS key.

AUTOCOOK 5 0.1kg - 0.4kg • Place the chips in a flan dish on the high rack. Oven Chips • Turn the chips over when the audible signal sounds. Frozen NOTES:

•For thin oven chips use the LESS key.

•For thick oven chips use the MORE key.

AUTOCOOK 6 1 - 6 potatoes (pieces) • Pierce each potato in several places and place towards Baked Potatoes 1 potato = the edge of the turntable.

approx. 250g • Turn food over when the audible signal sounds.

• After cooking, leave to stand wrapped in aluminium

foil for 2 - 3 minutes.

AUTOCOOK CHART

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AUTOCOOK

MENU WEIGHT RANGE COOKING INSTRUCTIONS

AUTOCOOK 7 0.1kg - 0.3kg • Place rice/pasta in an appropriate sized bowl.

Rice/Pasta • Add 300ml (1/2 pint) of boiling water per 100g rice/pasta.

• Do not cover.

• Place in the centre of the turntable.

• Stir when the audible signal sounds.

• After cooking, stir and stand for 2 minutes before draining and rinsing in boiling water.

AUTOCOOK 8 0.8kg - 1.4kg •

Carefully follow the chosen recipe in the cookbook section.

Cake • Place the cake in the oven on the low rack.

NOTES:

•Cakes recommended from the cookbook section: Moist Carrot Cake (approx 1.1kg) Parkin (approx 1.4kg) Chocolate Brownies (approx 1.3kg) Lattice Cake (approx 0.8kg) Cherry and Almond Cake (approx 0.9kg)

• Do not use metal cooking utensils.

AUTOCOOK CHART

IMPORTANT NOTE FOR READY MEALS:

• These menus are suitable for savoury microwave ready meals only.

•Always check food is thoroughly heated before serving, if necessary increase cooking time, using 70% microwave power level and check the food every minute.

• Remove outer cardboard packaging as instructed by the manufacturer.

• If the food container is made of aluminium foil, remove the food and place in suitable container, cover with microwave cling film and pierce in 5 places before heating. (See ‘Suitable Cookware’ on page 30).

• If the container is covered with aluminium foil, remove foil, re-cover with microwave cling film and pierce 5 times.

NOTES:

•Press the MORE or LESS keys before pressing the START/AUTO MINUTE key as instructed in the chart.

• When action is required (example, to turn food over), the oven stops, the audible signal sounds and instructions will appear on the display. To continue cooking, press the START/AUTO MINUTE key.

• The final food temperature will vary according to the initial food temperature. Check food is thoroughly heated after cooking. If necessary, you can extend the cooking time manually.

•AUTOCOOK menus (except AC-1, AC-2 and AC-7) use a combination of microwave power and grill or convection.

• The shelves are not suitable for AUTOCOOK.

WEIGHT RANGE:

•Weigh all foods prior to cooking as the labelled weight is only approximate.

•Food weight should be rounded up to the nearest 0.1kg, for example, 0.65kg to 0.7kg.

• Ready Meals, AC-1 & AC-2, should be rounded up to the nearest 0.05kg, for example, 0.34kg to 0.35kg.

• You are restricted to cook a weight within the range given in the charts.

•To cook weights or foods not included in the chart, please refer to the charts in the cookbook section.

• Chilled foods are cooked from 5ºC. • Frozen foods are cooked from -18ºC.

•For converting to Lb/oz see the conversion chart on page 37.

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CONVENIENT FUNCTIONS

1. SEQUENCE COOKING

AUTO MINUTE enables you:

•To cook on 100% microwave power in multiples of 1 minute. (direct start)

•To extend cooking time during manual cooking in multiples of 1 minute.

NOTE:

• The AUTO MINUTE function for direct start can only be used within 3 minutes after cooking completion, closing the door or pressing the STOP/CLEAR key.

2. AUTO MINUTE

This function allows you to cook using up to 4 different stages which can include Microwave, Grill, Convection or Dual Cooking. Once programmed there is no need to interfere with the cooking operation as the oven will automatically move onto the next stage.

NOTE: If 100% is required on the final stage, it is not necessary to input the power level.

Example:

To cook for: 5 minutes on 70% microwave power (Stage 1) 6 minutes on Grill (Stage 2) 3 minutes on Dual-1, 200ºC, 30% microwave power (Stage 3)

1. Enter the cooking time by pressing the

1 MIN. key 5 times.

2. Input the power level by pressing the

MICRO. POWER key twice.

STAGE 1

STAGE 3

3. Enter the cooking time by pressing the

1 MIN. key 6 times.

STAGE 2

4. Select Grill by pressing the GRILL key once.

5. Enter the cooking time by pressing the 1 MIN. key 3 times.

6. Select Dual-1 by pressing the COMBI. key

once, then change the convection temperature by pressing the CONV. ºC key 3 times.

7. Press the START/AUTO MINUTE key once to start cooking.

Example: To cook for 2 minutes, press the

START/AUTO MINUTE key twice.

• The overall time can be extended to a

maximum of 99 minutes.

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CONVENIENT FUNCTIONS

The LESS ( ▼ ) and MORE ( ▲ ) keys enable you to:

• Cook/defrost food for less or more time than the automatic programmes.

• Decrease or increase cooking/defrosting time whilst the oven is in use (manual cooking only).

TO U SE WITH AUTOMATIC PROGRAMMES:

EXPRESS COOK / EXPRESS DEFROST / AUTOCOOK Press the LESS ( ▼ ) / MORE ( ▲ ) key before pressing the START/AUTO MINUTE key.

Example:

If you prefer Baked Potatoes which are cooked, but still firm, use the LESS ( ▼ ) key.

Alternatively, if you prefer Baked Potatoes softer, use the MORE ( ▲ ) key.

TO USE WITH MANUAL COOKING:

Example:

To cook for 10 minutes on 50% microwave power and then decrease the cooking time by 2 minutes.

NOTES:

• The cooking/defrosting time will increase/ decrease in multiples of 1 minute.

• The overall time can be extended to a maximum of 99 minutes.

NOTES:

• If you select MORE the display will show, ( ▲ ). If you select LESS, the display will show, ( ▼ ).

• Some menus cannot use the LESS function. If you select LESS for them, then press the START/AUTO MINUTE key,

will be displayed.

•To cancel LESS / MORE, press the same key again.

•To change MORE to LESS, press the LESS ( ▼ ) key.

•To change LESS to MORE, press the

MORE ( ▲ ) key.

3. LESS AND MORE

4. Reduce the cooking time by pressing the LESS key twice.

The cooking time is reduced by 2 minutes and continues to count down.

1. Enter the cooking time by pressing the 10 MIN. key once.

2. Input the power level by pressing the MICRO. POWER key 3 times.

3. Press the START/AUTO MINUTE key

once to start cooking.

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CONVENIENT FUNCTIONS

IMPORTANT: It is recommended the oven is always attended when in use. Check to ensure you have programmed the oven correctly. Exceeding cooking times and use of excessive power levels can lead to food overheating and cause a risk of fire.

AUTO START enables you to programme the oven to cook at any time during the:

• next 12 hours (if the 12 hour clock is set).

•You can only use AUTO START with manual cooking.

• Before programming the oven, always check the display is showing the correct time of day.

NOTES:

• The AUTO START time can only be entered in multiples of 10 minutes. It is not possible to enter less than 10 minutes or any time which is not in multiples of 10 minutes.

•Once the oven is programmed for AUTO START the display will show the AUTO START time.

• If you want to cancel a AUTO START programme, press the STOP/CLEAR key.

• If the door is opened after programming, close the door and press the START/AUTO MINUTE key to continue with AUTO START.

• If you press and hold the AUTO START/CLOCK key, the AUTO START time will be displayed until you release your finger from the key.

1. Enter the desired start time by pressing the 1 MIN. key 4 times, then the 10 SEC. key

3 times.

3. Enter the desired cooking time by pressing the 10 MIN. key 4 times.

2. Press the AUTO START/CLOCK key once to set the start time for cooking.

Example:

The current time of day is 1:00pm and you want to programme the oven to reheat a casserole on 50% for 40 minutes at 4:30pm.

4. Input the power level by pressing the MICRO. POWER key 3 times.

When the oven starts at 4:30pm, the preprogrammed sequence will start. The cooking time and mode will appear on the display.

5. Press the START/AUTO MINUTE key once to start the programme.

4. AUTO START

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The display will return to the time of day, if set.

Guide on/off allows you to turn the information guide on or off.

1. Press and hold the KITCHEN TIMER key

for 4 seconds.

2. Press the START/AUTO MINUTE key to turn the information guide on, or, press the STOP/CLEAR key to turn the information guide off.

x1 and hold for 4 seconds

The Information Guide provides a step-by-step information guide to the keys on the oven.

Your oven comes set with the Information Guide ON.

This will assist you to determine:

• The next action towards completing any programme (manual or automatic).

•Weight ranges for automatic programmes.

6. INFORMATION GUIDE

CONVENIENT FUNCTIONS

Use the KITCHEN TIMER as a minute timer or to monitor the standing time for cooked/defrosted food.

NOTES:

•You can enter any time up to 99 minutes, 90 seconds.

•To cancel the KITCHEN TIMER simply press the STOP/CLEAR key and the display will return to the time of day, if set.

• The KITCHEN TIMER function cannot be used whilst the oven is in use or when the AUTO START function is set.

5. KITCHEN TIMER

Example: To set the timer for 5 minutes.

1. Press the KITCHEN TIMER key once.

2. Enter the desired time by pressing the 1 MIN. key 5 times.

3. Press the START/AUTO MINUTE key

once to the timer.

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MICROWAVE COOKING ADVICE

Arrange

Cover

Pierce

Stir, turn and rearrange

Stand

Cooking Techniques

Place the thickest parts of food towards the outside of the dish. e.g. Chicken drumsticks. Foods that are placed towards the outside of the dish will receive more energy, so cook quicker, than those in the centre.

Certain foods benefit from being covered during microwave cooking, follow recommendations where given. Use vented microwave cling film or a suitable lid.

Foods with a shell, skin or membrane must be pierced in several places before cooking or reheating as steam will build up and may cause food to explode. e.g. Potatoes, Fish, Chicken, Sausages.

NOTE: Eggs in their shells and hard / soft boiled eggs should not be

heated in the microwave oven as they may explode, even after cooking has ended.

For even cooking it is essential to stir, turn and rearrange food during cooking. Always stir and rearrange from the outside towards the centre.

Standing time is necessary after cooking so it enables the heat to disperse equally throughout the food.

Microwaves cook food faster than conventional cooking. It is therefore essential that certain techniques are followed to ensure good results.

Many of the following techniques are similar to those used in conventional cooking.

WARNING:

Follow instructions in the SHARP operation manual at all times. If you exceed recommended cooking times and use power levels that are too high, food may overheat, burn and in extreme circumstances, catch fire and damage the oven.

COOKING ADVICE NOTES:

• Always attend the oven when in use.

• Ensure that the utensils are suitable for

use in a microwave oven. (See “Suitable Cookware” on page 30).

• Refer to the charts in the cookbook section for recommended cooking times and power levels.

•Do not place hot foods/utensils on a cold turntable or cold foods/utensils on a hot turntable.

• Liquids and foods must not be heated in

sealed containers or jars/containers with lids on, as pressure will build up inside and may cause the container/jar to explode.

• Only use microwave popcorn within the recommended packaging (follow the manufacturers instructions). Never use oil unless specified by the manufacturer and never cook for longer than instructed.

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MICROWAVE COOKING ADVICE

Check the temperature of food and drink, stir before serving. Take special care when serving to babies, children or the elderly. The contents of feeding bottles and baby food jars are to be stirred or shaken and the temperature is to be checked before consumption to avoid burns.

Face & Hands: Always use oven gloves to remove food or cookware from the oven. Stand back when opening the oven door to allow heat or steam to disperse. When removing covers (such as cling film), opening roasting bags or popcorn packaging, direct steam away from face and hands.

Composition

Density

Quantity

Size

Shape

Temperature of food

Food Characteristics

Foods high in fat or sugar (e.g. Christmas pudding, mince pies) require less heating time. Care should be taken as overheating can lead to fire. Bones in food conduct heat, making the food cook more quickly. Care must be taken so that the food is cooked evenly.

Food density will affect the amount of cooking time needed. Light porous foods, such as cakes or bread, cook more quickly than heavy, dense foods, such as roasts and casseroles.

The number of microwaves in your oven remains the same regardless of how much food is being cooked. The cooking time must be increased as the amount of food placed in the oven increases. e.g. Four potatoes will take longer to cook than two.

Small foods and small pieces cook faster than large ones, as microwaves can penetrate from all sides to the centre. For even cooking make all the pieces the same size.

Foods which are irregular in shape, such as chicken breasts or drumsticks, take longer to cook in the thicker parts. For even cooking, place the thickest parts to the outside of the dish where they will receive more energy. Round shapes cook more evenly than square shapes when microwave cooking.

The initial temperature of food affects the amount of cooking time needed. Chilled foods will take longer to cook than food at room temperature. e.g. A care made with chilled ingredients, (i.e. margarine) will take longer to cook than a cake made with ingredients at room temperature. The temperature of the container is not a true indication of the temperature of the food or drink. Cut into foods with fillings, for example jam doughnuts, to release heat or steam.

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SUITABLE COOKWARE

To cook/defrost food in a microwave oven, the microwave energy must be able to pass through the container to penetrate the food. Therefore it is important to choose suitable cookware.

Round/oval dishes are preferable to square/oblong ones, as the food in the corners tends to overcook. A variety of cookware can be used as listed below.

Cookware

Aluminium foil Foil Containers

Browning dishes

China and ceramics

Glassware e.g. Pyrex ®

Metal

Plastic/Polystyrene e.g. fast food containers

Cling film

Freezer/Roasting bags

Paper plates/cups and kitchen paper

Straw and wooden containers

Recycled paper and newspaper

Racks

Square shelves

Microwave

Safe

✔ / ✘

✔

✔ / ✘

✔

✘

✔

✘

✔

✘

Grill

✔

✘

✔

✘

✔

✘

Dual

Cook

✔ / ✘

✘

✔

✘

✔

✘

Comments

Small pieces of aluminium foil can be used to shield food from overheating. Keep foil at least 2cm from the oven walls, as arcing may occur. Foil containers are not recommended unless specified by the manufacturer, e.g. Microfoil ®, follow instructions carefully.

Always follow the manufacturers instructions. Do not exceed heating times given. Be very careful as these dishes become very hot.

Porcelain, pottery, glazed earthenware and bone china are usually suitable, except for those with metallic decoration.

Care should be taken if using fine glassware as it can break or crack if heated suddenly.

It is not recommended to use metal cookware when using microwave power as it will arc, which can lead to fire.

Care must be taken as some containers warp, melt or discolour at high temperatures.

Should not touch the food and must be pierced to let the steam escape.

Must be pierced to let steam escape. Ensure bags are suitable for microwave or convection use. Do not use plastic or metal ties, as they may melt or catch fire due to the metal arcing.

Only use for warming or to absorb moisture. Care must be taken as overheating may cause fire.

Always attend the oven when using these materials as overheating may cause fire.

May contain extracts of metal which will cause ‘arcing’ and may lead to fire.

The metal racks supplied have been specially designed for all cooking modes and will not damage the oven.

Use supplied shelves with Convection only.

Conv-

ection

✔

✘

✔

✔ / ✘

✘

✔ / ✘

✘

✔

Dual Conv.

only

WARNING: When heating food in plastic or paper containers, monitor the oven

due to the possibility of ignition.

R-959M[1-34].qxd 29/8/06 1:48 PM Page 30

DEFROSTING ADVICE

Defrosting food using your microwave oven is the quickest method of all.

It is a simple proccess but the following instructions are essential to ensure the food is thoroughly defrosted.

NOTES:

• Remove all packaging and wrapping before defrosting.

•To defrost food, use microwave power levels 30% or 10%.

• Please refer to the defrosting chart on page 38 for further information.

Rearrange

Separate

Shield

Stand

Turn over

Foods that are placed towards the outside of the dish will defrost quicker than foods in the centre. It is therefore essential that the food is rearranged up to 4 times during defrosting. Move closely packed pieces from the outside to the centre and rearrange over-lapping areas. This will ensure that all parts of the food defrosts evenly.

Foods may be stuck together when removed from the freezer. It is important to separate foods as soon as it is possible during defrosting. e.g. bacon rashers, chicken fillets.

Some areas of food being defrosted may become warm. To prevent them becoming warmer and starting to cook, these areas can be shielded with small pieces of foil, which reflect microwaves. e.g. legs and wings on a chicken.

Standing time is necessary to ensure food is thoroughly defrosted. Defrosting is not complete once the food is removed from the microwave oven. Food must stand, covered, for a length of time to ensure the centre has completly defrosted.

It is essential that all foods are turned over at least 3 - 4 times during defrosting. This is important to ensure thorough defrosting.

R-959M[1-34].qxd 29/8/06 1:48 PM Page 31

REHEATING ADVICE

Plated meals

Sliced meat

Poultry portions

Casseroles

Remove any poultry or meat portions, reheat these separately, see below.

Place smaller items of food to the centre of the plate, larger and thicker foods to the edge. Cover with vented microwave cling film and reheat on 50%, stir/rearrange halfway through reheating. NOTE: Ensure the food is thoroughly reheated before

serving.

Cover with vented microwave cling film and reheat on 50%. Rearrange at least once to ensure even reheating. NOTE: Ensure the meat is thoroughly reheated before

serving.

Place thickest parts of the portions to the outside of the dish, cover with vented microwave cling film and reheat on 70%. Turn over halfway through reheating. NOTE: Ensure the poultry is thoroughly reheated

before serving.

Cover with vented microwave cling film or a suitable lid and reheat on 50%. Stir frequently to ensure even reheating. NOTE: Ensure the food is thoroughly reheated before

serving.

For the reheating of foods, follow the advice and guidelines below to ensure food is thoroughly reheated before serving.

NOTES:

• Remove food from foil or metal containers before reheating.

• Reheating times will be affected by the shape, depth, quantity and temperature of food together with the size, shape and material of the container.

•To avoid overheating and fire, special care must be taken when reheating foods with a high sugar or fat content, e.g. mince pies or Christmas pudding.

•Never heat oil or fat for deep frying as this may lead to overheating and fire.

•Canned potatoes should not be heated in the microwave oven, follow the manufacturer’s instructions on the can.

To achieve the best results when reheating, select a suitable microwave power level appropriate to the type of food. e.g. A bowl of vegetables can be reheated using 100%, while a lasagne which contains ingredients that cannot be stirred, should be reheated using 50%.

Never heat liquids in narrow-necked containers, as this could result in the contents erupting from the container and may cause burns.

The contents of feeding bottles and baby food jars are to be stirred or shaken and the temperature is to be checked before consumption to avoid burns.

R-959M[1-34].qxd 29/8/06 1:48 PM Page 32

CLEANING & MAINTENANCE

OVEN INTERIOR

• It is important to clean the interior of your microwave oven after each use.

•To clean the oven interior, use a mild detergent solution, such as washing-up liquid, with warm water on a soft cloth.

• Heat up your oven regularly by using the convection and grill, refer to "Heating without food" on page 12. Remaining food or fat splashed can cause smoke or bad smell.

•Food and liquid splashes will build-up on the oven walls and ceiling. If grease, fat and food debris is allowed to build-up in the oven interior it may overheat, smoke or even catch fire when next using the oven.

•Keep the waveguide cover clean at all times. The waveguide cover is constructed from a fragile material and should be cleaned with care (follow the cleaning instructions above). NOTE: Excessive soaking may cause disintegration of the waveguide cover. The waveguide cover is a consumable part and without regular cleaning, will need to be replaced.

•Food will release steam during cooking and cause condensation inside the oven and door. It is important to wipe the oven dry. A build-up of condensation will eventually lead to rust forming on the oven interior.

• Do not allow grease or dirt to build-up on the door seals or areas around the door.

This may prevent the door from closing correctly and may cause a leakage of microwaves (follow the cleaning instructions).

• Ensure the accessories are cleaned after every use with a mild washing-up liquid solution and dried. This will prevent the build-up of grease and food debris. The accessories are dishwasher safe.

•Keep the waveguide cover and accessories clean at all times. If you leave grease or fat in the cavity or accessories, it may overheat, cause arcing, smoke or even catch fire when next using the oven.

SPECIAL NOTE for TURNTABLE SUPPORT

After cooking, always clean the turntable support, especially around the rollers. These must be free from food splashes and grease. Built-up splashes or grease may overheat and cause arcing, begin to smoke or catch fire.

•

CLEAN THE OVEN AT REGULAR INTERVALS

AND REMOVE ANY FOOD DEPOSITS

Failure to maintain the oven in a clean condition could lead to a deterioration of the surface that could adversely affect the life of the appliance and possibly result in a hazardous situation.

OUTER CABINET

•Wipe the outside of the microwave oven with a mild detergent solution, such as washing-up liquid, with warm water on a soft cloth.

• The control panel must be wiped clean and dried with the door open, therefore inactivating the oven.

Door

•To remove all trace of dirt, regularly clean both sides of the door, the door seals and adjacent parts with a soft, damp cloth.

• Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which may result in shattering of the glass.

NOTES:

•Never use spray cleaners, oven pads or abrasive scourers as these damage the surface of the oven.

•A steam cleaner should not be used.

•Take care not to let soapy water drip through the small holes in the oven walls and the cavity floor. Excess water spillage through these holes will cause damage to the oven interior.

• Slight tarnishing of the oven cavity, around the area of the grill, is likely to occur. This is normal and will not affect the ovens performance.

Cleaning tip - For easier cleaning of your oven:

Place half a lemon in a bowl, add 300ml (1/2 pint) water and heat on 100% for 10 - 12 minutes. Wipe the oven clean using a soft, dry cloth.

WARNING: Before cleaning, make sure the oven cavity, door, oven cabinet and accessories are completely cool.

roller

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TROUBLESHOOTING

If you think the oven is not working properly there are some simple checks you can carry out yourself before calling an engineer. This will help prevent unnecessary service calls if the fault is something simple.

Follow this simple check below: Place half a cup of water on the turntable and

close the door. Programme the oven to cook for 1 minute using 100% microwave power.

1. Does the oven lamp come on when it is cooking?

2. Does the turntable rotate?

3. Does the cooling fan work? (Check by placing your hand above the air vent openings.)

4. After 1 minute does the audible signal sound?

5. Is the water in the cup hot?

Ta ke the cup of water out of the oven and close the door. Programme the oven to cook for 3 minutes using the grill.

6. After 3 minutes, does the grill heating element become red?

Programme the oven to cook for 3 minutes using the convection on 250ºC.

7. After 3 minutes, is the oven cavity hot?

If you answer “NO” to any question first check that the oven is plugged in properly and the fuse has not blown. If there is no fault with either, check against the troubleshooting chart on the following page.

NOTES:

• If you cook food for more than the standard

time (see chart opposite) using the same cooking mode, the oven’s safety mechanisms automatically activate. The microwave power level will be reduced or the grill heating element will turn on and off.

• After manual or automatic cooking using the

Grill, Dual Cook or Convection modes, the cooling fan will switch on to cool the oven cavity. When the cooling fan works, the display may show “NOW COOLING”. To clear it, press the STOP/CLEAR key and the display will return to the time of day, if set. During these modes, the cooling fan will carry on working after you have pressed the STOP/CLEAR key. You may feel hot air blowing out of the air-vent openings.

IMPORTANT:

If the display is blank and has gone dark, even if the power plug is properly connected, the oven may be in Energy Save Mode. To cancel it, open and then close the oven door, see page 8.

• The door seal stops microwave leakage during oven operation, but does not form an airtight seal. It is normal to see drops of water, light or feel warm air around the oven door. Food with a high moisture content will release steam and cause condensation inside the door which may drip from the oven.

• Repairs and Modifications: Do not attempt to operate the oven if it is not working properly.

• Outer Cabinet & Lamp Access: Never remove the outer cabinet. This is very dangerous due to high voltage parts inside which must never be touched, as this could be fatal. Your oven is not fitted with a lamp access cover. If the lamp fails, do not attempt to replace the lamp yourself, call a SHARP approved service facility.

WARNING: Never adjust, repair or modify the oven yourself. It is hazardous for anyone other than a SHARP trained engineer to carry out servicing or repairs. This is important as it may involve the removal of covers that provide protection against microwave energy.

Cooking Mode

Microwave 100% cooking

Grill cooking

Dual cooking with

Microwave 100% and Grill

Microwave 70% and Grill

Microwave 70% and Convection

Standard Time

20 Minutes

15 Minutes

Microwave 15 Minutes Grill 15 Minutes

Microwave 40 Minutes Grill 15 Minutes

Microwave 40 Minutes

R-959M[1-34].qxd 29/8/06 1:48 PM Page 34

TROUBLESHOOTING

ANSWER

When the oven is working, air circulates within the cavity. The door does not form an airtight seal so air may escape from the door.

The oven cavity will normally be colder than the food being cooked, and so steam produced when cooking will condense on the colder surface. The amount of steam produced depends on the water content of the food being cooked. Some foods, such as potatoes have a high moisture content. Condensation trapped in the door glass should clear after a few hours.

Arcing will occur when a metallic object comes into close proximity to the oven cavity during cooking. This may possibly roughen the surface of the cavity, but would not otherwise damage the oven.

Ensure all “eyes” are removed from the potatoes and that they have been pierced, place directly onto the turntable or in a heat resistant flan dish or similar.

Check the door is closed properly.

Ensure correct power level has been selected.

The microwave energy pulses ON and OFF during cooking/defrosting.

The cabinet may become warm to the touch - keep children away.

Your oven may be set in Demo Mode. Follow these steps to cancel the demo mode.

1. Press the STOP/CLEAR key once.

2. Press and hold the STOP/CLEAR key for 10 seconds until you hear until you hear the oven beep for a second time.

3. Quickly press the STOP/CLEAR key 10 times within 10 seconds.

4. The oven display will show “DEMO OFF”.

QUERY

Draught circulates around the door.

Condensation forms in the oven, and may drip from the door.

Flashing or arcing from within the cavity when cooking.

Arcing potatoes.

The display is lit but the control panel will not work when pressed.

Oven cooks too slowly.

Oven makes a noise.

Outer cabinet is hot.

The display shows different messages from “ENERGY SAVE MODE” when you plug the oven in and open the door.

You are unable to programme your oven or the microwave energy does not pulse on and off during use.

TROUBLESHOOTING CHART

R-959M[1-34].qxd 29/8/06 1:48 PM Page 35

TO REPLACE THE MAINS PLUG

The wires in the mains cable are colour coded as shown: Green and yellow stripes = EARTH Blue = NEUTRAL Brown = LIVE

As the colours in the mains lead of your oven may not correspond with the coloured marking identifying the terminals in your plug, connect the wires as described:

• The green and yellow wire to the plug terminal marked E or or coloured green or coloured green and yellow.

• The blue wire to the plug terminal marked N or coloured black or coloured blue.

• The brown wire to the plug terminal marked L or coloured red or coloured brown.

Make sure the terminal screws are tight and the cable is held securely by the cable grip where it enters the plug.

Like most appliances in your home, your oven must be connected to a single phase 230-240V, 50Hz alternating current supply.

If you do not make the proper electrical connections you might damage the oven or injure yourself. Neither SHARP nor the supplier will be liable if this happens.

WARNING: THIS APPLIANCE MUST BE EARTHED If you have any doubts about your electrical supply ask a qualified electrician.

• If you are unable to resolve a problem using the checks covered on the last few pages, do

not attempt to service this microwave oven yourself.

• Contact the dealer or supplier from whom the oven was purchased in order to obtain service. Where this is not possible, please contact the SHARP Customer Information Centre. Telephone: 08705 274277 (office hours).

•For general information and assistance with oven queries, please contact our

Customer Information Centre: U.K.: 08705 274277 (office hours) Ireland: 01 676 0648 (office hours) Website: www.sharp.co.uk/customersupport

• Replacement accessories may be obtained from our main parts distributor: Willow Vale Electronics Ltd. Telephone: 0121 766 5414

CALLING FOR SERVICE

R-959M[1-34].qxd 29/8/06 1:48 PM Page 36

P37 8/25/06 7:16:02 PMP37 8/25/06 7:16:02 PM

COOKBOOK

CONTENTS I

NTRODUCTION&CONVERSIONCHARTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37

DEFROSTING

Meat, Poultry, Fish and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38

COOKING CHART

Fresh & Frozen Vegetables and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39

Eggs, Fish, Rice and Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Beans and Pulses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

UAL CONVECTION COOKING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40 - 41

DUAL GRILL COOKING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42 - 43

GRILLING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43

EHEATINGCHART

ECIPES

INTRODUCTION

This Cookbook contains a wide variety of recipes developed specifically for your microwave oven. These will give you successful results and will save time and electricity. The recipes demonstrate the capabilities of your oven and prove that microwave technology combined with grill or convection energy is the efficient and effective alternative to conventional cooking. The cookery notes below compliment all cooking procedures in this cookbook and should be read in advance of recipe preparation.

COOKBOOK NOTES

Chilled foods are to be cooked from 5ºC.

•

Ambient/fresh/dried/canned foods are to be cooked from 20ºC.

•

Frozen foods are to be cooked from -18°C.

•

Please weigh all foods prior to defrosting and cooking, as labelled weights are only approximate. Cooking times in the charts and recipes are based on standard conditions. Cooking results will vary

•

according to the condition of foods, utensils and the oven. Please check the cooking result and, if necessary, adjust cooking times accordingly. When cooking Rice & Pasta (see page 39), cooking time is constant for any quantity of rice or pasta; boiling

•

water must be adjusted according to quantity of rice or pasta. After leaving the Rice/Pasta to stand, rinse in boiling water prior to serving. The recipes in this cookbook were developed using chilled eggs and fat. Room temperature ingredients

•

may give a different result. Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.

•

Refer to operation manual for advice on suitable cookware.

•

Where dishes are covered, use vented microwave cling film unless otherwise stated. Where dishes are lined, use greaseproof paper unless otherwise stated. All serving quantities are approximate.

•

Serve all dishes immediately unless otherwise stated. For sequence programming refer to the operation manual.

•

The door, outer cabinet, oven cavity, turntable, turntable support, dishes and accessories will become very

•

hot during operation. To prevent burns, always use thick oven gloves.

CONVERSION CHARTS

WEIGHT MEASURES

HART

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45 - 94

DO NOT COOK FROM FROZEN.

15g

/2oz 25g 1oz 50g 2oz

100g 4oz 175g 6oz

VOLUME MEASURES

30ml 1floz 100ml 3floz 150ml 5floz (1/4 pint) 300ml 10floz (

/2 pint)

600ml 20floz (1 pint)

SPOON MEASURES

1.25ml

2.5ml

/4 teaspoon

/2 teaspoon

5ml 1 teaspoon

15ml 1 tablespoon

225g 8oz 450g 1lb

p38 8/16/06 10:56:50 AMp38 8/16/06 10:56:50 AM

DEFROSTING CHART

FOOD DEFROST POWER

Meat Joints (Beef,Lamb,Pork)

Minced Meat

Steak & Chops

Thick and Thin Sausages

Bacon

Whole Poultry

(Chicken,Turkey,Duck)

Chicken Legs

Chicken/Turkey (Breasts & Fillets)

Minced Turkey

Whole Fish (Trout, Mackerel)

Fish Fillets/Steaks

Apples

Blackcurrants/Redcurrants/ Raspberries/Blackberries

Gooseberries/Rhubarb/ Strawberries

Bread (sliced)

Pastry (Puff or Shortcrust)

Meat & Fruit Pies (cooked)

TIME LEVEL TIME

19 - 20 Minutes

per 450g

6 - 7 Minutes

per 450g

8 - 9 Minutes

per 450g

5 - 6 Minutes

per 450g

5 - 6 Minutes

per 450g

16 - 17 Minutes

per 450g

6 - 7 Minutes

per 450g

5 - 6 Minutes

per 450g

8 - 9 Minutes

per 450g

10 Minutes

per 450g

8 Minutes

per 450g

6 - 7 Minutes

per 450g

4 - 5 Minutes

per 450g

5 - 6 Minutes

per 450g

3 - 4 Minutes

per 400g

3 - 4 Minutes

per 450g

5 - 6 Minutes

for a large pie

10%

30%

10%

30%

Place in a flan dish. Turn over 4 - 5

times during defrosting. Shield.

Turn over 3 - 4 times, removing

Place in a flan dish. Turn 2 - 3 times,

separate during defrosting. Shield.

Place in a flan dish. Turn 2 - 3 times,

separate during defrosting. Shield.

Place on a plate. Separate and re-

arrange twice during defrosting.

Place in a flan dish. Turn 4 - 5 times,

Place in a flan dish. Turn 2 - 3 times,

separate during defrosting. Shield.

Place in a flan dish. Turn 2 - 3 times,

separate during defrosting. Shield.

Place in a bowl. Turn 3 - 4 times,

removing defrosted mince each time.

Place in a flan dish. Separate and re-

arrange twice during defrosting.

Place in a flan dish. Separate and re-

arrange twice during defrosting.

Place on the turntable. Separate and

Place on a plate. Turn over half way

METHOD STANDING

Place on a plate.

defrosted mince each time.

Shield.

during defrosting. Shield.

Shield.

Place in a dish.

Stir during defrosting.

Place in a dish.

Stir during defrosting.

Place in a dish.

Stir during defrosting.

rearrange during defrosting.

through defrosting.

Remove from foil container.

Place in a flan dish.

60 - 90 Minutes

15 - 20 Minutes

25 - 30 Minutes

15 - 20 Minutes

60 - 90 Minutes

25 - 30 Minutes

15 - 20 Minutes

15 - 30 Minutes

10 - 15 Minutes

5 - 10 Minutes

10 - 15 Minutes

15 - 20 Minutes

Method: If shielding is necessary, use small pieces of foil. Poultry: Chicken, turkey and duck must be defrosted without giblets. Standing Time: During recommended standing time, wrap or cover food in foil.

COOKING CHART

• Eggs, Fish and Fresh Pasta are cooked from chilled (5°C). Cooking Time: Cooking time is constant for any quantity of rice or pasta, quantity of boiling water has to be

adjusted according to quantity of rice or pasta, see Method.

Standing Time: After standing, rinse rice and pasta in boiling water prior to serving.

100%

70%

1 Melt the butter in a bowl on 100%

for 30 seconds. 2 Add the eggs, milk and seasoning and mix well. 3 Cook on 100% for 1

/2 - 2 minutes, stirring

every 30 seconds.

Place in a single layer in a flan dish.

Cover and cook.

Place in a single layer in a flan dish.

Cover and cook.

Place in a single layer in a flan dish.

Cover and cook.

Add 300ml (

/2 pint) boiling water/100g rice.

Do not cover. Stir twice during cooking.

Add 400ml (14fl.oz) boiling water/100g rice.

Do not cover. Stir twice during cooking.

Add 300ml (

/2 pint) boiling waterper 100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (

/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (

/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (

/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (

/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (

/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (

/2 pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

Scrambled Eggs

Thick Fish Fillets (1

/2 inches)

(Chilled)

Thin Fish Fillets (Chilled)

Whole Fish and Steaks (Chilled)

White rice (long grain)

Brown rice

DRIED PASTA

Spaghetti (short cut) / Pasta Shells

Macaroni (short cut)

Tagliatelle

FRESH PASTA

Shells / Spaghetti / Fusilli / Farfalle /

Tagliatelle

Ravioli

Tortellini (white)

Tortellini (brown)

30 Seconds

2 - 3 Minutes

2 Minutes

4 Minutes

5 Minutes

FOOD

COOKING POWER METHOD STANDING

TIME LEVEL TIME

15g butter

2 eggs (medium)

30ml (2 tbsp) milk

salt & pepper

10 - 12 Minutes

per 450g

6 - 8 Minutes

per 450g

8 - 10 Minutes

per 450g

13 - 14 Minutes

19 - 21 Minutes

10 - 11 Minutes

13 - 14 Minutes

9 - 10 Minutes

3 - 5 Minutes

6 - 8 Minutes

8 - 10 Minutes

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COOKING CHART

FOOD COOKING POWER METHOD STANDING

BEANS & PULSES

Black-eyed Beans/ Butter Beans

Chick Peas

Green Lentils

Haricot Beans

Marrowfat Peas

Orange Lentils

Pinto Beans

Red kidney Beans

Split yellow Peas

TIME LEVEL TIME

Pre-soak all beans and pulses overnight,

except lentils

30 Minutes

per 225g

50 Minutes

per 225g

20 Minutes

per 225g

50 Minutes

per 225g

45 Minutes

per 225g

10 Minutes

per 225g

30 Minutes

per 225g

40 Minutes

per 225g

60 Minutes

per 225g

50%

Add 750ml (1

Do not cover. Stir 3 times during cooking.

Add 750ml (1

Do not cover. Stir 3 times during cooking.

Add 750ml (1

Do not cover. Stir 3 times during cooking.

Add 750ml (1

Do not cover. Stir 3 times during cooking.

Add 750ml (1

Do not cover. Stir 3 times during cooking.

Add 750ml (1

Do not cover. Stir 3 times during cooking.

Add 750ml (1

Do not cover. Stir 3 times during cooking.

Add 750ml (1

Do not cover. Stir 3 times during cooking.

Add 750ml (1

Do not cover. Stir 3 times during cooking.

/2 pints) boiling water to beans.

DUAL CONVECTION COOKING CHART

5 Minutes

FOOD COOKING METHOD COOKING

Beef (rare) (chilled)

Beef/Lamb (medium) (chilled)

Beef/Lamb

(well done) (chilled)

Pork (chilled)

Whole Poultry (chilled)

TIME MODE

15 - 16 Minutes

per 450g

17 - 18 Minutes

per 450g

20 - 21 Minutes

per 450g

16 - 17 Minutes

per 450g

10 - 11 Minutes

per 450g

Place fat side down in a flan dish on the low rack.

Turn over and remove juices halfway through cooking.

Place fat side down in a flan dish on the low rack.

Turn over and remove juices halfway through cooking.

Place fat side down in a flan dish on the low rack.

Turn over and remove juices halfway through cooking.

Place fat side down in a flan dish on the low rack.

Turn over and remove juices halfway through cooking.

Place breast side down in a flan dish on the low rack.

Turn over and remove juices halfway through cooking.

Stand for 10 minutes after cooking.

• Chilled foods are cooked from 5°C.

• Frozen foods are cooked from -18°C.

DUAL CONV.

160ºC, 30%

DUAL CONV.

160ºC, 30%

DUAL CONV.

160ºC, 30%

DUAL CONV.

160ºC, 50%

DUAL CONV.

200ºC, 50%

p41 8/11/06 7:34:43 PMp41 8/11/06 7:34:43 PM

DUAL CONVECTION COOKING CHART

FOOD COOKING METHOD COOKING

Meat Pie

(uncooked, frozen)

Sausage Rolls

(uncooked, frozen)

Baked Potatoes

Roast Potatoes

Oven Ready Pizza (chilled)

Oven Ready Pizza (frozen)

Garlic Baguette (chilled)

Garlic Baguette (frozen)

TIME MODE

25 Minutes

for a 450g pie

30 Minutes

for a 550g pie

35 Minutes

for a 650g pie

20 Minutes

for 8 (approx.

50g each)

30 Minutes

for 4 potatoes

(250g each)

50 Minutes for 800g potatoes

4 - 5 Minutes

for 200g

6 - 7 Minutes

for 400g

10 - 11 Minutes

for 800g

6 - 7 Minutes

for 200g

10 - 11 Minutes

for 400g

15 - 16 Minutes

for 800g

6 Minutes

for 1 baguette

10 Minutes

for 1 baguette

Preheat oven to 200°C. Remove from foil container.

Glaze and place in a flan dish on the low rack.

Stand for 3 - 4 minutes after cooking.

Preheat oven to 220°C.

Glaze and place in a flan dish on the low rack.

Stand for 3 - 4 minutes after cooking.

Preheat oven to 250°C. Pierce each potato in several places. Place on the turntable. No standing time is required. Use Sequence cooking.

Stage 1:Cook on DUAL CONVECTION, 250ºC, 70%

for 20 minutes.

Stage 2:Cook on CONVECTION, 250ºC for the last

10 minutes. No standing time is required.

Preheat oven to 250°C. Cut into even sized pieces and brush with oil. Place in flan dish on the low rack. Use Sequence cooking.

Stage 1:Cook on DUAL CONVECTION, 250ºC, 30%

for 40 minutes. Turn over after 30 minutes.

Stage 2:Cook on CONVECTION, 250ºC for the last

10 minutes. No standing time is required.

Preheat oven to 250°C.

Remove packaging and place directly on the low rack.

No standing time is required.

Preheat oven to 250°C.

Remove packaging and place directly on the low rack.

No standing time is required.

Preheat oven to 250°C.

Remove packaging & place in a flan dish on the low rack.

Preheat oven to 250°C.

Remove packaging & place in a flan dish on the low rack.

CONVECTION

Preheat 200ºC DUAL CONV.

Preheat 220ºC DUAL CONV.

Preheat 250ºC

DUAL CONV.

Preheat 250ºC

DUAL CONV.

Preheat 250ºC DUAL CONV.

200ºC, 10%

220ºC, 10%

Stage 1:

250ºC, 70%

Stage 2:

250ºC

Stage 1:

250ºC, 30%

Stage 2:

250ºC

250ºC, 50%

250ºC, 10%

• Chilled foods are cooked from 5°C.

• Frozen foods are cooked from -18°C.

p42 8/11/06 7:36:25 PMp42 8/11/06 7:36:25 PM

DUAL GRILL COOKING CHART

FOOD COOKING METHOD COOKING

Oven Chips (thin & standard) (frozen)

TIME MODE

12 - 13 Minutes

for 200g

14 - 15 Minutes

Place in a flan dish on the high rack.

Turn over

/4 of the way through cooking.

No standing time is required.

for 300g

Oven Chips (thick) (frozen)

16 - 17 Minutes

for 300g

18 - 19 Minutes

Place in a flan dish on the high rack.

Turn over

/4 of the way through cooking.

No standing time is required.

for 400g

Fish Fillets (chilled)

14 - 16 Minutes

per 450g

Place in a single layer in a flan dish.

Place on the low rack. No turn over is required

No standing time is required.

Whole Fish and Steak (chilled)

Toasted Sandwich

12 - 14 Minutes

per 450g

8 Minutes

for 1 sandwich

Place two slices of ham and 50g grated cheese between 2

Place in a single layer in a flan dish.

Place on the low rack. No turn over is required

No standing time is required.

slices of bread and butter.

Place in a flan dish on the high rack.

Turnover after 3 minutes. No standing time is required.

Chicken Leg, Breast and Drumstick portions

12 - 13 Minutes

per 450g

Place best side down in a flan dish on the low rack. Calculate the cooking time. Use Sequence cooking.

Stage 1:Cook on 100% for the first half of the cooking

time. Turn over, remove juices at the end of Stage 1.

Stage 2:Cook on DUAL GRILL, 100% for the second

half of the cooking time. Stand for 10 minutes after cooking.

Pork Chops (with bone) (chilled)

Lamb chops and Pork Chops

(Boneless) (chilled)

Sausages (thick) (chilled)

11 - 12 Minutes

per 450g

10 - 11 Minutes

per 450g

12 - 13 Minutes

per 450g

Place in a flan dish on the high rack.

Turn over

/4 of the way through cooking.

Stand for 3 - 4 minutes after cooking.

Place in a flan dish on the high rack.

Turn over

/4 of the way through cooking.

Stand for 3 - 4 minutes after cooking.

Place in a flan dish on the high rack.

Turn over

/4 of the way through cooking.

Stand for 2 - 3 minutes after cooking.

Sausages (thick) (chilled)

10 - 11 Minutes

per 450g

Place in a flan dish on the high rack.

Turn over

/4 of the way through cooking.

Stand for 2 - 3 minutes after cooking.

Beefburgers (frozen)

9 - 10 Minutes

per 450g

Place in a flan dish on the high rack.

Turn over

/4 of the way through cooking.

Stand for 2 - 3 minutes after cooking.

Beefburgers (chilled)

12 Minutes

per 450g

Place in a flan dish on the high rack.

Turn over

/4 of the way through cooking.

Stand for 2 - 3 minutes after cooking.

• Chilled foods are cooked from 5°C.

• Frozen foods are cooked from -18°C.

DUAL GRILL,

30%

DUAL GRILL,

30%

DUAL GRILL,

10%

DUAL GRILL,

10%

DUAL GRILL,

10%

Stage 1:

MICROWAVE

100%

Stage 2:

DUAL GRILL,

100%

DUAL GRILL,

70%

DUAL GRILL,

70%

DUAL GRILL,

50%

DUAL GRILL,

50%

DUAL GRILL,

30%

DUAL GRILL,

10%

DUAL GRILL COOKING CHART

DUAL GRILL,

10%

DUAL GRILL,

10%

DUAL GRILL,

10%

DUAL GRILL,

10%

DUAL GRILL,

10%

DUAL GRILL,

10%

DUAL GRILL,

10%

DUAL GRILL,

10%

Place in a flan dish on the high rack.

Turn over after 6 minutes.

Place in a flan dish on the high rack.

Turn over after 7 minutes.

Place in a flan dish on the high rack.

Turn over after 8 minutes.

Place in a flan dish on the high rack.

Turn over after 10 minutes.

Place in a flan dish on the high rack.

Turn over after 6 minutes.

Place in a flan dish on the high rack.

Turn over after 6 minutes.

Place in a flan dish on the high rack.

Turn over after 6 minutes.

Place in a flan dish on the high rack.

Turn over after 6 minutes.

Crispy Crumb Foods (chilled)

Crispy Crumb Foods (frozen)

FOOD COOKING METHOD COOKING

TIME MODE

8 - 9 Minutes

for 100g

10 - 11 Minutes

for 200g

12 - 13 Minutes

for 300g

14 - 15 Minutes

for 400g

8 - 9 Minutes

for 100g

10 - 11 Minutes

for 200g

12 - 13 Minutes

for 300g

14 - 15 Minutes

for 400g

GRILL COOKING CHART

GRILL

Place in a flan dish on the high rack. Turn over after 2/3 of

cooking time. Stand for 1 - 2 Minutes after cooking.

Place on the high rack. Turn over after

/3 of cooking

time. Stand for 3 Minutes after cooking.

Place on the high rack. Turn over after

/3 of cooking

time. Stand for 2 Minutes after cooking.

Place on the high rack. Turn over after 5 minutes.

No standing time is required.

Place bread on the high rack. Grill one side for 4 minutes.

Turn over and cover with 40g grated cheese per slice. Grill for remaining time. No standing time is required.

Slice in half and place on the high rack. Turn over after

of cooking time. No standing time is required.

Place on the high rack. Turn over after 6 minutes.

No standing time is required.

Place on the high rack. Turn over halfway through

cooking. No standing time is required.

Bacon (chilled)

Beef / Gammon Steak (chilled)

Fish Fingers (frozen)

Toast / Tea Cakes

Cheese on Toast

Muffins

Potato Cakes

Crumpets

FOOD COOKING METHOD COOKING

TIME MODE

10 - 12 Minutes for 1 -4 rashers

14 - 16 Minutes

for 225g

16 Minutes for 10 - 12

7 Minutes

for 1 - 4 slices

8 Minutes

for 2 slices

5 Minutes

for 1 - 4 halves

10 Minutes for

2 large cakes

10 Minutes

for 4 crumpets

• Chilled foods are cooked from 5°C.

• Frozen foods are cooked from -18°C.

• Chilled foods are cooked from 5°C.

• Frozen foods are cooked from -18°C.

VJCSUK~1.PDF 8/8/06 4:09:57 AMVJCSUK~1.PDF 8/8/06 4:09:57 AM

REHEATING CHART

• Chilled foods are cooked from 5°C.

• Take care when heating foods with high sugar or fat content, for example, Christmas pudding and mince pies.

• DO NOT EXCEED THE REHEATING TIMES GIVEN IN THE CHART ABOVE.

Remove from the can. Place in a dish, cover.

Stir halfway through cooking.

Stand for 2 minutes after cooking.

Place in a flan dish. Do not exceed cooking time advised

by food manufacturer.

Stand for 30 seconds after cooking.

Place in a flan dish. Do not exceed cooking time advised

by food manufacturer.

Stand for 30 seconds after cooking.

Place in a flan dish. Do not exceed cooking time advised

by food manufacturer.

Stand for 1 minute after cooking.

Place on the turntable.

Preheat oven to 220ºC.

Place in a flan dish on the low rack.

Stand for 2 minutes after cooking.

Preheat oven to 200ºC. Remove foil container.

Place in a flan dish on the low rack.

Stand for 3 minutes after cooking.

Preheat oven to 200ºC. Remove foil container.

Place in a flan dish on the low rack.

Stand for 3 minutes after cooking.

Preheat oven to 200ºC. Remove foil container.

Place in a flan dish on the low rack.

Stand for 3 minutes after cooking.

Canned foods (soups, beans, vegetables, etc.)

Christmas pudding

Bread rolls/ Croissants

Sausage rolls (cooked, chilled)

Quiche, (cooked, chilled)

Meat Pie (cooked, chilled)

Fruit Pie (cooked, chilled)

MICROWAVE

100%

MICROWAVE

70%

MICROWAVE

70%

MICROWAVE

70%

MICROWAVE

70%

Preheat 220ºC DUAL CONV.

220ºC, 30%

Preheat 200ºC DUAL CONV.

200ºC, 30%

Preheat 200ºC DUAL CONV.

200ºC, 50%

Preheat 200ºC DUAL CONV.

200ºC, 10%

FOOD COOKING METHOD COOKING

TIME MODE

5 - 6 Minutes

for 425g

30 - 40 seconds

for a 125g

slice

50 Sec. - 1 Min.

for a 175g

pudding

3 - 4 Minutes

for a 450g

pudding

20 - 30 seconds

for 2

6 - 8 Minutes

for 8 (approx.

50g each)

10 - 12 Minutes

for a 225g

quiche

8 Minutes

for a 225g pie

15 - 30 Seconds

for a

50g - 70g pie

10 Minutes

for a 225g pie

VJCSUK~1.PDF 8/8/06 4:30:01 AMVJCSUK~1.PDF 8/8/06 4:30:01 AM

p45_cre 8/28/06 10:00:39 AMp45_cre 8/28/06 10:00:39 AM

Serves

45ml (3 tbsp) olive oil 75g onion, chopped 1 clove garlic, crushed (see tip, page 60) 1 medium carrot, chopped 1 stick celery, chopped 100g dried red lentils

/2tsp) dried thyme (see tip, page 56)

2.5ml (

/2tsp) dried marjoram (see tip, page 56)

2.5ml ( 175g canned, chopped tomatoes

900ml (1 salt and pepper to taste

/2pints) hot vegetable stock

Serves

125g onion, chopped 225g mushroom, sliced 25g butter 25g plain flour

/2pint) milk

300ml (

/4pint) hot vegetable stock

450ml (

/2tsp) dried marjoram (see tip, page 56)

2.5ml (

/2tsp) dried basil (see tip, page 56)

2.5ml ( salt and pepper to taste

/4pint) double cream

150ml (

RECIPES

REEK LENTIL SOUP

1 Combine the olive oil, onion and garlic together in a

large bowl and heat on 100% for 2 minutes.

2 Add the carrot and celery, mix well. Cook on 100%

for 3 minutes.

3 Add the lentils, thyme, marjoram, tomatoes and stock,

season and mix well.

4 Cook on 100% for 5 minutes and then on 50% for 35

minutes or until the lentils are tender. Stir every 5 minutes.

REAMY MUSHROOM SOUP

1 Cook the onion, mushrooms and butter together in a

bowl on 100% for 3 minutes.

2 Stir in the flour to form a paste, gradually add the milk

and stock.

3 Stir in the marjoram, basil, salt and pepper to taste.

Cook on 100% for 8 minutes, stir after 4 minutes.

4 Blend and add the cream, cook on 100% for 6 minutes.

Serves

15ml (1 tbsp) sunflower oil 225g onion, finely chopped 400g broccoli, broken into small florets 25g plain flour

/4pints) hot vegetable stock

1 litre (1

/2pint) milk

300ml ( 200g double gloucester cheese, grated salt and pepper to taste

Serves

100g tortilla chips 50g each green and red pepper, diced 25g onion, diced 50g courgette, diced 50g fresh tomato, diced 25g black olives, sliced

/2tsp) ground cumin

2.5ml ( 50g red leicester cheese, grated 50g mature cheddar cheese, grated

ROCCOLI&CHEESE SOUP

1 Place oil, onion and broccoli in a large bowl, mix well.

Cover and cook on 100% for 5 minutes.

2 Stir in the flour to form a paste, add the stock, milk

and cheese, mix well. Cover and cook on 100% for 10 minutes.

3 Blend in a food processor. Return to bowl and season.

Heat on 70% for 18 minutes, stir 3 - 4 times.

EGGIE NACHOS

1 Spread tortilla chips in a 25cm (10”) flan dish. 2 Mix the vegetables with the cumin in a large bowl. 3 Spread the vegetables over the tortilla chips. 4 Sprinkle the cheeses over the top of the vegetables. 5 Place on the high rack and cook on DUAL GRILL, 10%

for 5 minutes.

p46 8/11/06 8:02:58 PMp46 8/11/06 8:02:58 PM

p47_cre 8/28/06 10:02:50 AMp47_cre 8/28/06 10:02:50 AM

Serves

2 medium aubergines salt 25g margarine 125g onion, chopped 15ml (1 tbsp) tomato purée

/2tsp) dried oregano (see tip, page 56)

2.5ml ( 200g canned tuna, drained 50g fresh breadcrumbs 50g cheddar cheese, grated

Serv

225g courgette, sliced

/2red pepper, seeded and sliced

/2yellow pepper, seeded and sliced 225g aubergine, cubed 60ml (4 tbsp) olive oil 12 cherry tomatoes 2 cloves garlic, crushed (see tip, page 60) 15ml (1 tbsp) fresh parsley, chopped 50g whole black olives 15ml (1 tbsp) lemon juice (see tip, page 81) salt and pepper to taste

Serve with French Bread

RECIPES

UNA STUFFED AUBERGINES

1 Cut the aubergines in half lengthways and score the

flesh with a knife. Sprinkle with salt and leave for 30 minutes. Rinse well.

2 Place the aubergine halves, cut side down, in a 25cm

(10”) flan dish. Cover and cook on 70% for 7 - 8 minutes until soft.

3 Place the margarine and onion in a bowl and cook on

100% for 2 minutes until soft. 4 Add the tomato purée, oregano, tuna and breadcrumbs. 5 Scoop out the flesh from the aubergines and finely

chop. Add to tuna mixture and mix well. 6 Place equal amounts of the mixture into each aubergine

half then sprinkle with cheese. 7 Place on the low rack and cook on DUAL GRILL, 50%

for 8 minutes.

ALAD PROVENCALE

1 Place the courgettes, red and yellow pepper, aubergine

and olive oil in a large bowl, cook on 70% for 6

minutes or until the vegetables have softened. Stir

after half the cooking time. 2 Stir in the remaining ingredients and cook on 70% for

a further 5 minutes. Toss gently and transfer to a

serving dish, chill before serving.

Serv

3 medium green, red or yellow peppers 225g minced pork 125g cooked rice 50g red pepper, finely chopped 50g spring onion 2 cloves garlic, crushed (see tip, page 60) 5ml (1 tsp) ground cumin salt and pepper 2 eggs (medium) 100g cheddar cheese, grated

TUFFED PEPPERS

1 Cut peppers lengthways into halves. Remove seeds and

membranes. Place in a greased 25cm (10”) flan dish. 2 In a medium bowl, combine all remaining ingredients

except for the cheese. Fill the pepper halves with

equal amounts of the mixture. 3 Sprinkle the cheese over the filling. 4 Place on the low rack and cook on DUAL GRILL, 50%

for 10 minutes.

p48_cre 8/28/06 10:12:40 AMp48_cre 8/28/06 10:12:40 AM

Serves

225g bulgar wheat or cous cous 600ml (1 pint) boiling water 30ml (2 tbsp) olive oil 225g onion, chopped 50g celery, chopped 225g courgette, chopped

/2pint) hot fish stock

300ml ( 100g cabbage, shredded 100g dwarf green beans 16 cherry tomatoes 450g hoki or cod fillets, in small chunks 5ml (1 tsp) ground coriander salt and pepper to taste 30ml (2 tbsp) olive oil 30ml (2 tbsp) fresh mint, chopped juice & grated rind of 1 lemon (see tip, page 81)

RECIPES

ISH&BULGAR WHEAT SALAD

1 Place bulgar wheat in a large bowl, add boiling water,

mix well and heat on 50% for 7 minutes.

Leave to stand, do not drain.

2 Place 30ml (2 tbsp) of the olive oil and onion in a

bowl, heat on 100% for 1 minute. Add celery and

courgettes, mix well and cook on 100% for 3 minutes.

3 Add the stock, cabbage, beans, tomatoes and fish, mix

well. Season with coriander, salt and pepper. Cook on

50% for 14 minutes until fish is cooked. Stir halfway

through cooking. Drain at end of cooking.

4 Drain and rinse bulgar wheat in boiling water, stir in

the olive oil, mint, lemon juice and lemon rind. Stir in

the fish mixture. Allow to chill before serving.

Most of the remaining juice will be absorbed whilst

chilling.

HEESY FISH CHUNKS

Mak

2 cod loins (approx. 275g each) 100g golden breadcrumbs 50g parmesan cheese, grated salt and pepper to taste 1 egg (medium), beaten

1 Cut each loin into 3 pieces to make 6 chunks. 2 Combine breadcrumbs, cheese and seasoning and

place in a flan dish.

3 Pour the egg into a bowl. 4 Dip the fish chunks first into the egg, then into the

breadcrumb mixture, turning to coat evenly.

5 Place the fish chunks in a greased, 25cm (10”) flan dish. 6 Place the dish on the high rack and cook on DUAL

GRILL, 30% for 15 minutes.

EDGEREE

Serves

350g smoked Haddock 100g butter 225g onion, finely chopped 225g white long grain rice 600ml (1 pint) boiling water

/4pint) single cream

150ml ( 4 hard boiled eggs (medium), chopped salt and pepper to taste

Garnish with parsley to serve.

1 Arrange haddock in a single layer in a large flan dish,

cover. Cook on 100% for 5 minutes. Remove any skin

and bones from fish, flake flesh.

2 Place butter in a large bowl, heat on 100% for 30

seconds until melted. Stir in onion, cook on 100% for

a further 30 seconds. Stir in rice and boiling water,

cook on 70% for 14 - 15 minutes until rice is tender.

Stir 2 - 3 times during cooking. Drain if necessary.

3 Add fish, cream, eggs, seasoning, mix well. Cook on

100% for 5 minutes, stir after 2 minutes.

Microwave Tip: Toasting Almonds

Place 25g almonds in a shallow flan dish with a knob of butter, heat on 100% for 3 minutes, stir every minute until golden.

p49_cre 8/28/06 11:25:06 AMp49_cre 8/28/06 11:25:06 AM

5ml (1 tsp) green peppercorns, crushed 15ml (1 tbsp) fresh tarragon

/2tsp) salt

2.5ml ( 4 fresh tuna steaks (approx. 250g each) juice & grated rind of 2 medium oranges (see tip, page 81) olive oil to sprinkle 15ml (1 tbsp) cornflour mixed with 15ml (1 tbsp) water

Serve with new potatoes and fresh vegetables.

8 wooden skewers 4 courgette, cut into 1" chunks 24 button mushrooms, stalks removed 300g firm fleshed fish skinned and cut into 1" cubes 8 slices of orange, halved 12 cherry tomatoes, halved 10ml (2 tsp) fresh dill, chopped 100g margarine

RECIPES

RILLED TUNA STEAK WITH ORANGE

1 Mix peppercorns, tarragon and salt. Rub evenly onto

the steaks and arrange in a flan dish, add orange juice

and rind. Sprinkle generously with oil. Marinade in

fridge for 30 minutes - 1 hour. 2 Place on low rack, use sequence cooking to cook on

50% for 10 minutes, then on DUAL GRILL, 50% for 8

minutes. 3 Remove fish steaks from flan dish. Stir cornflour

mixture into remaining juice. Heat on 100% for 2 - 3

minutes until thickened, stir after 1 minute. 4 Return the fish steaks to the sauce and heat on 70%

for 1 minute.

ISH KEBABS

1 Thread pieces of courgette, mushroom, fish, orange

and tomato onto each skewer in a regular sequence.

Leave no wood exposed. 2 Heat the dill and margarine in a small bowl on 100%

for 1 minute. Place 4 kebabs in a large flan dish and

brush with the dill butter. 3 Place on high rack and cook on DUAL GRILL, 50% for

12 minutes. Turn over and rearrange the kebabs every

4 minutes. 4 Repeat for remaining kebabs.

200g white long grain rice 600ml (1 pint) hot chicken stock

2.5ml (

/2tsp) turmeric salt and pepper to taste 1 red pepper, seeded and sliced 100g prawns, peeled and cooked 100g peas 100g cockles, cooked 100g mussels, cooked 100g whole baby corn, halved 225g chicken, cooked and chopped

AELLA

1 Place the rice in a 2.5 litre (approx. 4 pint) casserole dish

and add the stock, turmeric and seasoning. Cook on 70% for 14 - 15 minutes, until the rice is tender, stir 2 - 3 times during cooking. Drain any excess liquid.

2 Stir in the pepper, prawns, peas, cockles, mussels, baby

corn and chicken.

3 Place on low rack and cook on DUAL CONVECTION,

180ºC, 70% for 15 minutes. Stir twice during cooking.

p50_cre 8/28/06 3:31:51 PMp50_cre 8/28/06 3:31:51 PM

Serves

4 swordfish steaks (approx. 150g each) 30ml (2 tbsp) orange juice (see tip, page 81) 15ml (1 tbsp) lime juice (see tip, page 81) 15ml (1 tbsp) lemon juice (see tip, page 81) grated rind of grated rind of grated rind of 3 cloves garlic, crushed (see tip, page 60) 125g pineapple juice, unsweetened 15ml (1 tbsp) olive oil 100g red pepper, chopped 100g red onion, chopped 1 jalapéno chilli, seeded and finely chopped handful fresh coriander, chopped 100g canned pineapple chunks, drained

/2orange

/2lime

/2lemon

RECIPES

INEAPPLE SWORDFISH

1 Place the fish in a 25cm (10”) flan dish. 2 In a small bowl, mix together the orange, lime and

lemon juice, rinds and garlic. Spread over the fish, cover and leave in the refridgerator to marinate for at least 4 hours or overnight.

3 Remove the cover from the dish and pour the pineapple

juice over the fish.

4 Place on the low rack and cook on DUAL

CONVECTION, 220ºC, 50% for 13 minutes.

5 Leave the fish to stand for a few minutes.

In a medium bowl, place the oil, pepper, onion, chilli and coriander, mix well.

6 Cook on 100% for 2 - 3 minutes until just soft. Add the

pineapple chunks, mix well and serve with the fish.

Serves

4 whole red snapper (approx. 200g each) sea salt zest of 2 limes 10ml (2 tsp) fresh thyme leaves 2 bay leaves, broken 10ml (2 tsp) fennel seeds juice of 2 limes (see tip, page 81) 15ml (1 tbsp) olive oil

Before using, ensure the fish has been cleaned, descaled and the head removed

Salsa: 1 papaya, cut into chunks

/2red chilli pepper, finely chopped

dash of vinaigrette dressing

HILLI&HERB RED SNAPPER

1 Wash the fish, pat dry and rub inside and out with salt.

Score three slashes into each side of the fish.

2 Crush the zest, thyme, bay leaves and fennel seeds

together using a pestel and mortar then mix in the lime juice and oil to form a paste.

3 Spread the paste all over the fish and inside the slashes.

Arrange the fish in a 25cm (10”) flan dish.

4 Place on the low rack and cook on DUAL GRILL, 50%

for 12 minutes.

Mix the papaya, chilli and vinaigrette together to make the salsa and serve with the fish.

p51_cre 8/28/06 11:27:06 AMp51_cre 8/28/06 11:27:06 AM

Serves

300g hoisin sauce 45ml (3 tbsp) red wine

1.6kg pork spare ribs, separated 1 quantity sweet and sour sauce (see page 93)

Serves

60ml (4 tbsp) plain flour salt and pepper 5ml (1 tsp) mixed herbs 500g braising steak, sliced thinly 75g streaky bacon rashers, chopped 25g margarine 225g carrot, sliced 225g courgette, sliced 100g baby onion (whole) 225g potato, par-boiled and chopped

/2pint) hot beef stock

300ml (

/2pint) red wine

300ml ( 30ml (2 tbsp) cornflour blended with water

RECIPES

WEET&SOUR SPARE RIBS

1 Place hoisin sauce and wine in a large bowl, mix well.

Coat the ribs with the sauce and leave in bowl to

marinate overnight. 2 Preheat oven to CONVECTION 200ºC 3 Place ribs on two baking trays. Place one tray on the

upper shelf and the other on the lower shelf.

Cook for 55 minutes on CONVECTION 200ºC.

Rotate the trays 180º after half the cooking time. 4 Place cooked ribs in a large dish and pour over sweet

and sour sauce to serve.

EEF CASSEROLE

1 Mix together the flour, salt, pepper and herbs, toss the

beef and bacon in the seasoned flour until well coated. 2 Put the margarine in a 2.5 litre (approx. 4 pint)

casserole dish and melt on 100% for 30 seconds. Stir

in the beef, bacon, carrots, courgettes, onions and

potatoes. 3 Pour in the beef stock, wine and blended cornflour,

mix well. Cover dish with a lid and place on low rack.

Cook on DUAL CONVECTION, 180ºC, 30% for 45

minutes. Stir 3 times during cooking. 4 Leave to stand for 5 minutes before serving, so that

the meat relaxes to improve the texture.

Serv

1 x 150g ready made pizza base (approx tomato pizza topping, to cover base 25g cubed pancetta 25g cooked ham, sliced 25g cooked beef, sliced 50g cooked sausage, sliced 15 slices pepperoni 50g onion, sliced 25g green pepper, chopped 100g mozzarella cheese, grated

EAT FEAST PIZZA

1 Place the pizza base in a 25cm (10”) flan dish. 2 Spread the pizza topping over the base. 3 Preheat the oven to CONVECTION 250ºC. 4 Arrange the meats, onion and pepper over the

topping. Sprinkle with the cheese. 5 Place on the low rack and cook on DUAL

CONVECTION, 250ºC, 30% for 10 minutes.

p52_cre 8/28/06 11:29:45 AMp52_cre 8/28/06 11:29:45 AM

Serves

75g soy sauce 150g red wine 1 clove garlic, crushed (see tip, page 60) 675g lean steak, cut into 1” cubes 2 large green peppers, seeded and cut into chunks 4 medium tomatoes, cut into quarters 16 fresh pineapple chunks

Serv

125g onion, chopped 2 cloves garlic, crushed (see tip, page 60) 450g lean minced beef 100g mushroom, chopped 15ml (1 tbsp) tomato purée 400g canned chopped tomatoes

/4pint) hot beef stock

150ml ( 15ml (1 tbsp) cornflour blended with 15ml (1 tbsp) water salt and pepper to taste 12 sheets of spinach lasagne 600ml (1 pint) cheese sauce (see page 92) 50g mushroom, sliced 15ml (1 tbsp) fresh oregano, chopped

RECIPES

TEAK KEBABS

1 In a medium bowl, mix the soy sauce, wine and garlic.

Add the steak cubes and stir to coat. Cover the bowl

and refrigerate for at least 4 hours or overnight.

2 Remove the steak cubes from the marinade.

Thread the steak cubes and vegetables alternately onto

8 wooden skewers.

3 Place equal skewers into two 25cm (10”) flan dishes. 4 Place the dish on high rack and cook on DUAL GRILL,

50% for 12 minutes, turning over halfway through

cooking. Repeat for the second dish.

ASAGNE

1 Place the onion, garlic, mince, mushrooms, purée,

tomatoes, stock, cornflour and seasoning in a large

bowl. Mix well.

2 Cook on 70% for 20 minutes until thickened, stir twice

during cooking.

3 Cover the base of a deep, square 20cm (8”) dish with

half of the meat mixture, followed by a layer of lasagne

sheets. Cover with half of the cheese sauce.

Repeat, using the remaining ingredients, finishing with

the cheese sauce. Sprinkle generously with the sliced

mushrooms and oregano.

4 Place on the low rack and cook on DUAL

CONVECTION, 220ºC, 70% for 20 minutes.

Serves

150g coarse liver pâté 100g mushroom, finely chopped 800g fillet of beef 450g puff pastry 1 egg (medium), beaten to glaze

EEF WELLINGTON

1 Preheat the oven to CONVECTION 220ºC. 2 Combine the pâté and mushroom in a bowl. 3 Roll out pastry to make a square 28cm (11") or size

suited to the meat. Spread pâté and mushroom

mixture over the surface. Place meat in centre.

4 Fold pastry over meat and seal edges. Place seam side

down on a greased baking tray. Glaze with egg.

5 Place on the lower shelf, bake on CONVECTION

220ºC for 60 - 65 minutes until golden.

Rotate the tray 180º after half the cooking time.

p53_cre 8/28/06 11:32:37 AMp53_cre 8/28/06 11:32:37 AM

Serves

225g self raising flour pinch of salt 100g shredded suet

150ml (

/4pint) water 15ml (1 tbsp) olive oil 75g onion, chopped 150g back bacon, diced 225g leek, thinly sliced 150g stilton, crumbled 90ml (6 tbsp) single cream seasoning 1 egg yolk, beaten egg white to glaze

Serv

5ml (1 tsp) each of fresh oregano, tarragon and thyme, chopped 2 bay leaves 2 cloves garlic, roughly chopped (see tip, page 60)

/2tsp) paprika

7.5ml (1 5ml (1 tsp) plain flour 45ml (3 tbsp) spanish medium dry sherry 30ml (2 tbsp) olive oil

1.8kg leg of lamb sea salt

RECIPES

ACON&STILTON PIE

1 Sift the flour and salt into a large mixing bowl and stir

in the suet.

2 Gradually mix in 150ml water until you have a soft dough,

knead lightly on a floured work surface, divide in half and roll out a base and lid large enough to fit a 20cm (8”) flan

dish. Line the greased flan dish with the base. 3 Cook onion and bacon in oil for 2 minutes on 100%. 4 Add leeks and cook for 5 minutes on 100%. 5 Stir in the stilton, cream, seasoning and egg yolk. 6 Put the filling on the pastry. 7 Seal the pie with the lid and brush with egg white. 8 Place on the low rack and bake on DUAL

CONVECTION, 250ºC, 30% for 25 minutes.

GARLIC ROASTED LAMB

1 In a small bowl, crush the herbs, bay leaves, garlic,

paprika and flour together, mix in the sherry and oil. 2 Place the lamb in a 25cm (10”) flan dish and score all

over, brush with half of the sauce and sprinkle with

sea salt. 3 Place on the low rack and cook on DUAL

CONVECTION, 160ºC, 30% for 72 minutes, turn

over halfway through cooking and brush with the

remaining sauce.

Serv

25g plain flour salt and pepper to taste 800g stewing steak, cut into cubes 450g potato, peeled and chopped 225g onion, chopped

/2pint) hot beef stock

450ml ( 30ml (2 tbsp) cornflour blended with 30ml (2 tbsp) water 225g shortcrust or puff pastry 1 egg (medium), beaten to glaze

EAT&P OTATO PI E

1 Place the flour, salt and pepper in a 2.5 litre (approx. 4

pint) casserole dish, Add the meat and turn to coat with

the flour. Add the potatoes, onion and stock, mix well. 2 Cook on 70% for 30 minutes, stir twice during cooking. 2 Stir in the cornflour, mixing well. Leave to one side. 3 Preheat the oven to CONVECTION 220ºC. 4 Roll out the pastry to make a lid for the casserole dish.

Place the lid over the meat pinching the edges. Brush

with egg to glaze. 5 Place on the lower shelf and cook on CONVECTION

220ºC for 22 minutes.

Rotate the dish 180º after half the cooking time.

p54_cre 8/28/06 11:36:24 AMp54_cre 8/28/06 11:36:24 AM

Serv

45ml (3 tbsp) sesame oil 15ml (1 tbsp) garlic puree 900g beef joint, thinly sliced

150ml (

/4pint) oyster sauce

/4pint) hot beef stock

150ml ( 175g red onion, sliced 200g carrot, thinly sliced 200g mangetout, whole 1 red pepper, cut into chunks 200g baby sweetcorn, cut in half

Serv

1.2 kg pork loin joint 60ml (4 tbsp) tomato ketchup 15ml (1 tbsp) sugar 15ml (1 tbsp) white wine or water 60ml (4 tbsp) hoisin sauce 1 clove garlic, crushed (see tip, page 60)

RECIPES

HINESE BEEF

1 Combine the oil and garlic in a 3.5 litre (approx. 6

pints) casserole dish. Add the beef , mix well to coat

evenly, stir in the oyster sauce and stock.

2 Place on the turntable and cook on 70% for 10

minutes, stirring twice during cooking.

3 Add the onion, carrot, mangetout, pepper and

sweetcorn, mix well.

4 Place on the low rack and cook on DUAL

CONVECTION, 200ºC, 50% for 20 minutes, stir

twice during cooking.

RIENTAL PORK LOIN

1 Trim the fat from the pork. Place in a 25cm (10”) flan

dish.

2 Mix the remaining ingredients together and pour over

the pork. Turn the pork over to coat with the

marinade.

3 Cover the dish and refrigerate overnight to marinate.

Remove the cover before cooking.

4 Place on the low rack and cook on DUAL

CONVECTION, 160ºC, 50% for 44 minutes, turning

over halfway through cooking.

Serves

4 boneless pork chops (approx. 225g each)

/2tsp) lime peel, grated

2.5ml ( 45ml (3 tbsp) lime juice (see tip, page 81) 30ml (2 tbsp) honey (see tip, page 87) 10ml (2 tsp) fresh ginger, grated

Serv

150g onion, sliced 100g mushroom, sliced 400g canned chopped tomatoes 1 packet (56g) dried chicken noodle soup 15ml (1 tbsp) tomato puree 30ml (2 tbsp) white wine 60ml (4 tbsp) water salt and pepper to taste 8 thin sausages (approx. 240g)

LAZED PORK CHOPS

1 Place the chops in a 25cm (10”) flan dish. 2 In a small bowl, mix together the lime peel, lime juice,

honey and ginger.

3 Pour the lime mixture liberally over the chops.

Cover and refrigerate for at least one hour. Remove

the cover before cooking.

4 Place on the high rack and cook on DUAL GRILL, 70%

for 18 minutes, turning over twice during cooking.

AUSAGE SURPRISE

1 Place the onion in a 2.5 litre (approx. 4 pint) casserole

dish and cook on 100% for 2 minutes.

2 Mix in all the other ingredients except the sausages. 3 Add the sausages and turn to coat with the mixture

until covered.

4 Place on the low rack and cook on DUAL

CONVECTION, 200ºC, 50% for 25 minutes.

Rearrange the sausages and coat with the sauce 3

times during cooking.

Serve with baked or mashed potato.

p55_cre 8/28/06 11:38:58 AMp55_cre 8/28/06 11:38:58 AM

Serv

225g onion, sliced 100g balti curry paste 30ml (2 tbsp) plain flour

/2pint) hot lamb stock

300ml ( 900g lamb, cubed 300g courgette, cut into cubes 300g canned chickpeas, drained

Serves

45ml (3 tbsp) vegetable oil 150g onion, finely chopped 100g celery, finely chopped 2 cloves garlic, crushed (see tip, page 60) 75g bacon, finely chopped 1 bay leaf 400g canned, chopped tomatoes 30ml (2 tbsp) tomato purée 450g lean minced beef 15ml (1 tbsp) dried mixed herbs (see tip, page 56)

/2pint) red wine

300ml (

/2pint) hot beef stock

300ml ( 30ml (2 tbsp) cornflour blended with 30ml water salt and pepper to taste

RECIPES

AMB BALTI

1 Place the onions and paste into a 3.5 litre (approx. 6

pint) casserole dish, mix well. 2 Place on the turntable and cook on 100% for 3 minutes. 3 Mix in the flour, then gradually add the stock, then the

lamb. 4 Place on the low rack and cook on DUAL

CONVECTION, 200ºC, 50% for 20 minutes, stir twice

during cooking. 5 Add the courgette and chickpeas, mix well. 6 Place on low rack and cook on DUAL CONVECTION,

200ºC, 50% for 10 minutes, stir once during cooking.

OLOGNESE SAUCE

1 Place oil, onion, celery, garlic and bacon into a large

bowl, mix well. Cover and cook on 100% for 6 minutes. 2 Add the bay leaf, tomatoes, purée and minced beef to

the vegetable mixture. Cook on 100% for 8 minutes,

stir 2 - 3 times during cooking. 3 Add herbs, wine, stock and blended cornflour.

Season, mix well. Cover and cook on 100% for 5

minutes, then for 20 - 22 minutes on 50% until sauce is

thick. Stir 2 - 3 times during cooking.

Serve hot with spaghetti.

Chilli con carne: Make as above, omit wine and herbs.

At Stage 3 add 450g canned red kidney beans and 5 - 15ml (1 - 3 tsp) chilli powder, to taste.

Serv

450g lean minced lamb 125g onion, chopped 150g carrot, sliced 30ml (2 tbsp) tomato puree

450ml (

/4pint) hot lamb stock 30ml (2 tbsp) cornflour, blended with water salt and pepper 900g potato, cooked and mashed

HEPHERDS PIE

1 Place the lamb, onion, carrot, tomato puree and stock

in a large bowl, stir well.

2 Cook on 50% for 20 minutes, stir twice during

cooking.

3 Stir in the blended cornflour and seasoning. Cook on

100% for 5 minutes.

4 Pour into a deep, 24cm (9

/2”) flan dish. Spread the potato over the lamb mixture; score across the potato with a fork, giving a spiky effect.

5 Place on the low rack and cook on DUAL

CONVECTION, 250ºC, 50% for 20 minutes.

p56_cre 8/28/06 11:42:16 AMp56_cre 8/28/06 11:42:16 AM

RECIPES

HICKEN SATAY

Serves

MARINADE: 15ml (1 tbsp) groundnut oil 15ml (1 tbsp) lemon juice (see tip, page 81) 60ml (4 tbsp) satay sauce 1 clove garlic, crushed (see tip, page 60) tabasco sauce to taste 450g chicken fillets, cubed 4 wooden skewers

Microwave Tip: Drying herbs

Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70% for 3 minutes until dry. Ensure the herbs do not become too dry. Woody herbs will take a little longer.

Serves

4 chicken breast fillets, skinned (approx. 200g each) 150g blue stilton, finely chopped 50g leek, finely chopped 50g sun-dried tomatoes, finely chopped 100g bacon, finely chopped salt and pepper to taste cocktail sticks to secure 75g (3oz) cheddar cheese, grated

1 Place all the marinade ingredients in a large bowl, mix

well. Stir in the chicken, refrigerate for 2 hours to marinate.

2 Thread the chicken onto skewers leaving no wood

exposed. Place in a large flan dish on the high rack. Cook on DUAL GRILL, 70% for 12 - 15 minutes. Turn over and rearrange skewers 2 - 3 times.

HICKEN&STILTON ROLLS

1 Open out chicken breasts, flatten with a rolling pin. 2 Place Stilton, leeks, tomatoes, bacon and seasoning in a

bowl, mix well. Place a quarter of the mixture at one end of each breast. Roll up tight and secure with cocktail sticks. Ensure no filling is visible.

3 Place the breasts seam-side upwards in a flan dish. 4 Place the flan dish on the low rack. 5 Use sequence programming to cook on 100% for 5

minutes then DUAL GRILL, 100% for 12 minutes.

6 Turn over and add cheese halfway through DUAL

GRILL cooking time.

Serves

600g turkey, cubed 225g button mushroom, sliced 225g leek, sliced salt and pepper SAUCE: 25g margarine 25g plain flour 5ml (1 tsp) cayenne pepper 30ml (2 tbsp) english mustard powder

/2pint) milk

300ml ( salt and pepper 250g mascarpone cheese

REAMY TURKEY CASSEROLE

1 Place the turkey, mushrooms, leeks, salt and pepper

into a 2.5 litre (approx. 4 pint) dish and cook on 100% for 8 minutes stirring twice during cooking. Drain off excess liquid.

2 To make the sauce, place the margarine in a bowl and

heat on 100% for 30 seconds until melted.

3 Stir in the flour, cayenne pepper and mustard powder

mixing well.

4 Whisk in the milk and cook on 100% for 6 minutes,

stir every 2 minutes until thick and smooth. Season with salt and pepper.

5 Mix the mascarpone cheese into the sauce and stir

into the chicken mixture.

6 Place on the low rack and cook on DUAL

CONVECTION, 180ºC, 50% for 20 minutes, stir halfway through cooking.

p57_cre 8/28/06 11:52:21 AMp57_cre 8/28/06 11:52:21 AM

Serves

90ml (6 tbsp) wholegrain mustard 45ml (3 tbsp) dijon mustard 45ml (3 tbsp) clear honey (see tip, page 87) 12 chicken drumsticks (approx. 125g each)

Serves

150ml (1/4 pint) hot chicken, stock

/2pint) pineapple juice

300ml (

150ml (

/4pint) orange juice 30ml (2 tbsp) soy sauce 30ml (2 tbsp) honey (see tip, page 87) 15ml (1 tbsp) garlic purée 60ml (4 tbsp) dark rum 4 boneless duck breasts (approx. 200g each) 30ml (2 tbsp) cornflour blended with 30ml (2 tbsp) water

RECIPES

TICKY MUSTARD DRUMSTICKS

1 In a medium bowl, combine the mustards and honey.

Add the drumsticks and stir to coat. Cover the dish and leave to marinate in the refrigerator for 2 - 4 hours or overnight.

2 Turn the drumsticks in the marinade to coat them

evenly before placing in a 25cm (10”) flan dish.

3 Place on the low rack and cook on DUAL GRILL,

100% for 28 minutes, turn over and rearrange after 15 minutes of cooking.

RUITY DUCK

1 Place all the ingredients, except the duck and cornflour,

into a medium bowl and mix well. Add the duck breasts and stir to coat with the sauce. Cover with cling film and leave to marinate in the refridgerator overnight.

2 Remove the duck breasts from the bowl and place in a

25cm (10”) flan dish. Set the marinade aside to use later.

3 Place the flan dish on the low rack and cook on

DUAL CONVECTION, 220c, 70% for 16 minutes.

4 Leave the fillets to stand covered in foil whilst cooking

the marinade.

5 Place the bowl of marinade on the turntable and cook

on 100% for 5 minutes, add the cornflour, mixing well. Cook on 100% for a further 6 minutes.

Serve with the duck fillets.

Serves

2 red chillies, deseeded and chopped 2 cloves garlic, chopped (see tip, page 60) 4 shallots, chopped handful fresh coriander zest half lime 5ml (1 tsp) demerara sugar 10ml (2 tsp) thai fish sauce 4 skinless chicken fillets (approx. 175g each) 165ml can of coconut milk

HAI CHICKEN

1 Blend the chillies, garlic, shallots, coriander and zest in a

food processor, add the sugar and fish sauce to form a paste.

2 Score the chicken 4 times on each breast. Divide the

paste into two bowls, set one aside.

3 Spread equal amounts of paste from one bowl into the

scores on the chicken.

4 Place the chicken in a 2.5 litre (approx. 4 pint) casserole

dish. Mix the remaining paste with the coconut cream and pour over the chicken.

5 Cover and leave to marinate in the refrigerator for 2 - 3

hours or overnight. Remove the cover and place on the low rack.

6 Cook on DUAL CONVECTION, 200ºC, 70% for 25

minutes, rearrange and coat the chicken twice during cooking.

p58_cre 8/28/06 11:57:33 AMp58_cre 8/28/06 11:57:33 AM

Serves

225g mushroom, sliced 125g onion, chopped 1 clove garlic, crushed (see tip, page 60) 60ml (4 tbsp) tomato purée

/2pint) red wine

300ml ( 5ml (1 tsp) dried oregano (see tip, page 56) 5ml (1 tsp) dried parsley (see tip, page 56) salt and pepper to taste 4 chicken portions

Serves

175g golden breadcrumbs 10ml (2 tsp) paprika salt and pepper 30ml (2 tbsp) parmesan cheese, grated 1 egg (medium) 30ml (2 tbsp) milk 4 chicken fillets (approx. 225g each)

RECIPES

HICKEN CACCIATORE

1 Place the mushrooms, onion and garlic in a 2.5 litre

(approx. 4 pint) casserole dish.

Cook on 100% for 4 minutes. 2 Stir in remaining ingredients except the chicken, mix well. 3 Add chicken portions and turn to coat with the sauce. 4 Cook on DUAL CONVECTION, 200ºC, 70% for 30

minutes, stir and coat the chicken twice during cooking.

Serve with rice or jacket potatoes.

RISPY PARMESAN CHICKEN

1 Mix the breadcrumbs, paprika, seasonings and

Parmesan cheese together in a large flan dish.

2 Beat the egg and milk together and pour into a second

flan dish.

3 Dip the fillets into the egg mixture, then into the

crumbs, turn over until well coated.

4 Put the fillets in a greased 25cm (10”) flan dish and

place on the low rack.

5 Cook on DUAL GRILL, 70% for 14 minutes; turn over

after 10 minutes.

Serves

4 chicken breast fillets (approx. 200g each) 45ml (3 tbsp) clear honey (see tip, page 87) 5ml (1 tsp) whole grain mustard

/2tsp) dried tarragon (see tip, page 56)

2.5ml ( 15ml (1 tbsp) tomato purée

/4 pint) chicken stock

150ml ( 15ml (1 tbsp) cornflour salt and pepper

Serves

30ml (2 tbsp) wholegrain mustard 30ml (2 tbsp) dijon mustard 45ml (3 tbsp) mango chutney 15ml (1 tbsp) clear honey (see tip, page 87) 150g cornflakes, crushed 4 chicken fillets (approx. 200g each)

ONEYED CHICKEN

1 Place the chicken breasts in a casserole dish. 2 Mix all remaining ingredients together and pour over

the chicken.

3 Place on the low rack and cook on DUAL

CONVECTION, 200ºC, 70% for 20 minutes. Rearrange the chicken and coat with the sauce 3 times during cooking.

RUNCHY CHICKEN FILLETS

1 In a medium bowl, combine the mustards, chutney and

honey.

2 Place the cornflakes in a bowl.

Dip the fillets into the mustard mixture then the

cornflakes crumbs, turn over to coat evenly. 3 Place the fillets in a greased 25cm (10”) flan dish. 4 Place on the low rack and cook on DUAL

CONVECTION, 220ºC, 50% for 20 minutes.

p59_cre 8/28/06 11:59:42 AMp59_cre 8/28/06 11:59:42 AM

Serves

900g chicken, cut into large pieces 175g natural yoghurt 2 cloves garlic, crushed (see tip, page 60) 50g creamed coconut 10ml (2 tsp) turmeric 25g margarine 125g onion, sliced 5cm (2") piece fresh ginger, grated 5ml (1 tsp) chilli powder 5ml (1 tsp) coriander seeds 5ml (1 tsp) cumin 5ml (1 tsp) cinnamon salt and pepper to taste 10ml (2 tsp) cornflour

/4pint) single cream

150ml ( 25g roasted cashew nuts

RECIPES

HICKEN KORMA

1 Place chicken in a bowl, stir in yoghurt, garlic, creamed

coconut and turmeric. Cover and marinate overnight in the refrigerator.

2 Place margarine in a large bowl, heat on 100% for 30

seconds, until melted. Add the onion and cook on 100% for 2 minutes. Stir in the ginger, chilli powder and coriander, cook on 100% for 1 minute.

3 Add the chicken and marinade, mix well. Stir in the

cumin and cinnamon. Season. Cover and cook on 100% for 8 minutes, stirring after 4 minutes.

4 Rearrange the chicken pieces and cook on 50% for 10

minutes. Stir halfway through cooking time.

5 Combine the cornflour with the cream and stir into

the chicken. Cook on 100% for 6 minutes, stir after 3 minutes. Sprinkle with cashew nuts.

Serves

100g yellow pepper, sliced 125g onion, finely chopped 2 rashers bacon, chopped 50g sun-dried tomato, sliced 15 black olives, halved 400g canned, chopped tomatoes 30ml (2 tbsp) red wine

/2tsp) caster sugar

2.5ml ( 15ml (1 tbsp) fresh basil, chopped 4 chicken fillets (approx. 200g each)

Serves

125g onion, chopped 100g celery, sliced 100g green pepper, seeded and sliced 100g red pepper, seeded and sliced 225g turkey, cut into chunks

/4tsp) cayenne pepper

2.5ml ( 5ml (1 tsp) ground cumin grated rind of 1 lemon 100g canned sweetcorn, drained 200g white long grain rice

700ml (1 salt and pepper to taste

/4pint) hot chicken stock

EDITERRANEAN CHICKEN

1 Place the pepper, onion and bacon into a 2.5 litre

(approx. 4 pint) casserole dish, cook on 100% for 3 minutes.

2 Stir in the remaining ingredients except for the chicken

and mix well. 3 Add the chicken fillets and stir to coat with the sauce. 4 Place on the low rack and cook on DUAL

CONVECTION, 200ºC, 70% for 30 minutes.

Rearrange the chicken and coat with the sauce twice

during cooking.

URKEY RISOTTO

1 Place all the ingredients in the order given into a 2.5

litre (approx. 4 pint) casserole dish and mix well. 2 Place on the low rack and cook on DUAL

CONVECTION, 180ºC, 70% for 20 minutes, stir

twice during cooking.

p60 8/15/06 3:57:44 PMp60 8/15/06 3:57:44 PM

Serv

100g parmesan cheese, grated 1 egg (medium), beaten 6 chicken breast fillets (approx. 200g each) 25g plain flour 400g canned chopped tomatoes 1 clove garlic, crushed (see tip below) 10ml (2 tsp) fresh oregano, chopped

/2 pint) hot chicken stock

300ml ( salt and pepper to taste 50g cheddar or parmesan cheese, grated

RECIPES

CHICKEN PARMESAN BAKE

1 Place the parmesan cheese in a flan dish. 2 Pour the egg into a second flan dish.

Dip the fillets into the egg and then into the cheese, turnover until thoroughly coated.

3 Place the flour in a bowl, mix to a paste with a little of

the juice from the tomatoes. Stir in the tomatoes, garlic, oregano, chicken stock and seasoning.

4 Heat on 100% for 3 - 4 minutes, stirring every minute

until thickened.

5 Pour half the mixture into a 2.5 litre (approx. 4 pint)

casserole dish. Place the fillets into the sauce then pour the remaining sauce over the fillets.

6 Place on the low rack and cook on DUAL

CONVECTION, 200ºC, 70% for 35 minutes, rearrange and coat the chicken with the sauce twice during cooking.

7 Sprinkle with grated cheese 10 minutes before the end

of cooking.

HICKEN&TARRAGON FILO PIE

Serves

50g margarine 225g button mushroom, sliced 75g onion, finely chopped 1 clove garlic, crushed (see tip below) 3 eggs (medium), beaten 225g cottage cheese

/4 pint) natural yoghurt

150ml ( 225g cooked chicken, skinned and chopped 15ml (1 tbsp) fresh tarragon, chopped salt and pepper to taste 6 sheets filo pastry, cut in half sunflower oil to brush

1 Place the margarine in a large bowl and heat on 100%

for 30 seconds, stir in the mushrooms, onion and garlic and cook on 100% for 4 minutes, drain and allow

to cool. 2 Preheat the oven to CONVECTION 200ºC. 3 In a separate bowl, combine the eggs, cottage cheese,

yoghurt, chicken and tarragon. Season. Add the

mushroom mixture. Mix well. 4 Grease a square dish 30cm (12"). Place a layer of filo

pastry in the bottom and brush with oil. Repeat for

another 5 layers of pastry. Spoon in the chicken

mixture and cover with the 6 remaining sheets of

pastry. Brush each with oil. 5 Place on the lower shelf, bake on CONVECTION

200ºC for 45 minutes until brown.

Rotate dish after half the cooking time.

Microwave Tip: Peeling garlic easily

Place 3 - 4 cloves of garlic on the turntable. Heat on 100% for 30 seconds. Squeeze at one end until clove pops out.

p61_cre 8/28/06 12:05:13 PMp61_cre 8/28/06 12:05:13 PM

Serves

75g onion, chopped 2 cloves garlic, crushed (see tip, page 60) 300g creamed spinach 75g celery, sliced 75g yellow pepper, sliced 125g courgette, sliced 400g canned, chopped tomatoes

5ml (

/2tsp) dried basil (see tip, page 56)

/2tsp) english mustard powder

5ml ( salt and pepper to taste 600g par-boiled potato, sliced 125g double gloucester cheese, grated 3 eggs (medium)

/4pint) single cream

150ml (

RECIPES

PINACH GRATIN

1 Mix all the ingredients together in a large bowl except

for the potatoes, cheese, eggs and cream.

2 Place half of this mixture in the bottom of an oval glass

dish (30cm x 21cm x 5cm). Layer half the potatoes on top and sprinkle with half the cheese.

3 Mix the eggs and cream together and pour half over

the gratin.

4 Repeat with the remaining ingredients, top with the

remaining cheese.

5 Place on the low rack and cook on DUAL

CONVECTION, 220ºC, 50% for 35 minutes.

Serves

500g tofu, drained 100g mozzarella, thinly sliced 75g danish blue, thinly sliced 1 quantity Spicy Tomato Sauce (see page 93)

Serv

225g red onion, sliced 30ml (2 tbsp) vegetable oil 25g plain flour 15ml (1 tbsp) tomato puree

/4tsp) cayenne

2.5ml ( 5ml (1 tsp) paprika

450ml (

/4pint) hot vegetable stock 400g canned, chopped tomatoes 250g cauliflower, cut into florets 125g courgettes, sliced 100g broccoli, cut into florets 100g carrot, sliced 300g potato, cut into chunks 150g sweet potato, cut into chunks 50g sun-dried tomato cut into small pieces

TUFFED TOFU WITH SPICY TOMATO SAUCE

1 Cut tofu in half to make 4 pieces. 2 Slice each piece horizontally along one side to make a

pocket. Fill each pocket with sliced cheese, place in a

2.5 litre (4 pint) casserole dish. Pour in sauce.

3 Place on turntable, cook on 50% for 25 minutes.

EGETABLE GOULASH

1 Place the onion and oil into a 3.5 litre (approx. 6 pint)

casserole dish and cook on 100% for 3 minutes.

2 Mix in the flour, puree, cayenne and paprika, gradually

stir in the stock and tomatoes. 3 Stir in the remaining ingredients to the sauce. 4 Place on the low rack and cook on DUAL

CONVECTION, 200ºC, 70% for 30 minutes, stir three

times during cooking.

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Serv

175g carrot, sliced 225g leek, sliced 100g celery, sliced 75g onion, chopped 3 cloves garlic, crushed (see tip, page 60) 225g dried red lentils 200g canned chickpeas, drained 200g canned flageolet beans, drained 400g canned chopped tomatoes 600ml (1 pint) hot vegetable stock 600g par-boiled potato, sliced 125g mature cheddar cheese, grated

Serves

3 medium courgettes, cut in 2.5cm (1") chunks 1 red pepper, cut in 2.5cm (1") pieces 1 yellow pepper, cut in 2.5cm (1") pieces 1 large aubergine, cut in 2.5cm (1") cubes 16 closed cap mushrooms 16 cherry tomatoes 225g quorn, cut in 2.5cm (1") cubes MARINADE:

/4pint) olive oil

150ml ( 3 cloves garlic, crushed (see tip, page 60) 15ml (1 tbsp) worcestershire sauce

/4tsp) allspice

1.25ml (

/4tsp) ground ginger 15ml (1 tbsp) fresh parsley, chopped 10ml (2 tsp) fresh dill, chopped 8 wooden skewers

RECIPES

ENTIL BAKE

1 Place all the ingredients except for the potatoes and

cheese into a 3.5 litre (approx. 6 pint) casserole dish and mix well.

2 Cook on 70% for 30 minutes, stir twice during

cooking.

3 Arrange the potatoes over the vegetable mixture,

overlapping slightly. Sprinkle the cheese over the potatoes.

4 Place on the low rack and cook on DUAL

CONVECTION, 220ºC, 70% for 20 minutes.

EGETABLE&QUORN KEBABS

1 Place vegetables and quorn in a large bowl, mix well. 2 To prepare the marinade, place all the ingredients in a

bowl, mix well.

3 Pour the marinade over the vegetables and quorn, mix

well. Leave to marinate for at least an hour, stir occasionally.

4 Thread the vegetables and quorn onto the skewers in

a regular pattern. Leave no wood exposed, place 4 kebabs in a flan dish.

5 Place on low rack, cook on DUAL GRILL, 50% for 12

minutes. Turn over and rearrange the skewers every 4 minutes until the vegetables are tender and evenly brown. Repeat with remaining kebabs.

Serv

225g broccoli, cut into florets 375g cauliflower, cut into florets 50g margarine 50g plain flour 5ml (1 tsp) english mustard powder 600ml (1 pint) milk 225g mature cheddar cheese, grated salt and pepper to taste

LORET GRATIN

1 Place broccoli and cauliflower in a 2.5 litre (approx. 4

pint) casserole dish and put to one side.

2 Heat the margarine in a bowl on 100% for 30 seconds

until melted. Add the flour and mustard to form a paste and gradually beat in the milk.

3 Cook on 100% for 6 minutes, beat twice during cooking

until smooth and thick. Add the cheese (keep 50g to one side for the top) and seasoning and mix until smooth.

4 Pour the sauce over the broccoli and cauliflower.

Place on the turntable and cook on 70% for 22 minutes,

stirring 3 times during cooking. 5 Sprinkle with remaining cheese and place on the low rack. 6 Cook on DUAL GRILL, 70% for 6 - 8 minutes until

golden brown.

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Serv

15ml (1 tbsp) vegetable oil 10ml (2 tsp) mustard seeds 10ml (2 tsp) sesame seeds 200g white basmati rice 5ml (1 tsp) chilli powder 5ml (1 tsp) turmeric 5ml (1 tsp) ground coriander 5ml (1 tsp) garam masala 30ml (2 tbsp) water 400g cauliflower, cut into small florets 225g quorn mince

/2a red pepper, seeded and cut into strips

/2a green pepper, seeded and cut into strips 400g canned chopped tomatoes 600ml (1 pint) boiling water 150g natural yoghurt

RECIPES

AULIFLOWER BIRYANI WITH QUORN

1 Place oil, mustard and sesame seeds in a large bowl,

heat on 100% for 1 minute. Add rice, mix well. Cook on 100% for 2 minutes.

2 In a separate bowl mix the chilli powder, turmeric,

coriander and garam masala. Add water and mix to a paste. Stir the paste into the rice, add the cauliflower, quorn, red and green pepper, mix well. Cook on 100% for 2 - 3 minutes.

3 Add the canned tomatoes to the rice mixture, mix

well.

4 Pour the boiling water into the rice mixture, mix well.

Cook on 70% for 25 minutes, stir every 5 minutes.

5 Stir in yoghurt to serve.

Microwave Tip: Roasting peanuts

Place 50g peanuts in a shallow dish with a knob of butter and sprinkle with salt.

Cook on 100% for 3 minutes, stir every minute until golden.

OTAT O&TOFU PASTIES

Serv

FILLING: 15ml (1 tbsp) olive oil 75g onion, finely chopped 1 clove garlic, crushed (see tip, page 60)

/2tsp) fresh ginger, peeled and grated

2.5ml (

/2tsp) mustard powder

2.5ml (

/2tsp) ground coriander

2.5ml (

/2tsp) chilli powder

2.5ml ( 100g leeks, finely sliced 2 medium carrots, grated 250g tofu, drained and mashed salt and pepper to taste PASTRY: 275g mashed potato 25g margarine, melted salt and pepper to taste 175g plain flour 100g gruyere cheese, grated 75 - 80ml milk 1 egg (medium), beaten, to glaze

1 To prepare filling, place oil, onion, garlic, ginger, mustard

powder, coriander and chilli powder in a bowl, mix well. Cover and cook on 100% for 2 minutes. Add the cabbage, carrots, tofu, salt and pepper, mix well. Cook on 100% for 5 - 6 minutes.

2 To prepare pastry, place potato, margarine, salt and

pepper in a bowl, mix well. Stir in the flour, cheese and enough milk to make a firm dough.

3 Divide dough into 6 equal sized pieces and roll into

approx. 18cm (7") circles. Place equal amounts of mixture into the centre of each circle. Brush edges with a little beaten egg, then gather over the filling and pinch to make a raised ridge.

4 Place the pasties on two greased baking trays and brush

with egg to glaze.

5 Place one tray on the lower shelf and the other on the

upper shelf. Bake on CONVECTION 220ºC for 35 minutes. Rotate the trays 180º after half the cooking time.

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Serv

30ml (2 tbsp) olive oil 175g onion, chopped 2 cloves garlic, crushed (see tip, page 60) 75g tomato purée 225g carrot, chopped 1 red and 1 green pepper, seeded and sliced 150g baby sweetcorn, chopped 4 sticks celery, sliced 225g courgette, sliced 5ml (1 tsp) ground cumin 10ml (2 tsp) mild chilli powder

2.5ml (

/2tsp) cayenne pepper 400g canned, chopped tomatoes 225g canned haricot beans, drained 400g canned red kidney beans in chilli sauce

/2pint) hot vegetable stock

300ml ( 15ml (1 tbsp) cornflour blended with water

RECIPES

EGETABLE CHILLI

1 Place the oil, onion, garlic and tomate purée in a large

bowl, heat on 100% for 2 minutes.

2 Add the carrots, red and green pepper and sweetcorn,

mix well. Cover and cook on 100% for 3 minutes.

3 Stir in the remaining ingredients (apart from the

cornflour), mix well.

4 Cook on 70% for 20 minutes, stir 3 - 4 times during

cooking.

5 Add the blended cornflour, mix well and cook on

100% for 5 minutes.

Serv

300g shortcrust pastry 75g broccoli florets 75g red pepper, sliced 75g leeks, sliced 4 eggs (medium)

/2 pint) milk

300ml ( salt and pepper to taste 100g cheddar cheese, grated

Serv

75g margarine 225g mushroom, thickly sliced 1 vegetable stock cube, crumbled 900g creamed spinach

/2tsp) nutmeg

2.5ml ( 325g roulé (soft cheese) salt and pepper to taste 12 pieces of lasagne 600ml (1 pint) cheese sauce (see page 92) 100g cheddar or parmesan cheese, grated

EGETABLE QUICHE

1 Line a greased 25cm (10”) flan dish with pastry. 2 Spread the vegetables evenly over the pastry base. 3 Place eggs, milk, and seasoning in a bowl, mix well. 4 Pour egg mixture over the filling and top with the

cheese.

5 Place on the low rack and cook on DUAL

CONVECTION, 220ºC, 30% for 26 minutes.

PINACH&MUSHROOM LASAGNE

1 Place 50g of the margarine in a bowl, heat on 100% for

30 seconds. Add mushrooms and stock cube, mix well. Cook on 100% for 2 minutes.

2 Stir in spinach, remaining margarine, nutmeg, Roulé,

seasoning and mushroom mixture.

3 Line the base of a deep, square 25cm (10") dish with a

layer of lasagne, followed by a layer of spinach mixture, cheese sauce and another layer of lasagne. Layer until all ingredients have been used, ensuring the final layer is lasagne, with enough cheese sauce to cover the surface. Sprinkle generously with grated cheese.

4 Place on low rack, cook on DUAL CONVECTION,

220ºC, 50% for 25 minutes.

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Serv

30ml (2 tbsp) olive oil 450g aubergine, cut in 2.5cm (1") cubes 225g leek, sliced 2 cloves garlic, crushed (see tip, page 60) 100g celery, sliced 3x 400g cans, chopped tomatoes 450g canned, mixed beans 3 vegetable stock cubes 5ml (1 tsp) basil 100g fresh baby sweetcorn, halved salt and pepper to taste

Serv

1 x 150g ready made pizza base (approx. 9”) 100g green pesto sauce 100g mozzarella cheese, grated handful of rocket 3 medium tomatoes, sliced

RECIPES

EAN CASSEROLE

1 Place the oil, aubergine, leeks, garlic and celery in a 3

litre (5 pint) casserole dish, mix well. Heat on 100% for 5 - 6 minutes, stir after 3 minutes.

2 Add the tomatoes, beans, crumbled stock cubes, basil

and sweetcorn. Season and mix well.

3 Cover and cook on 70% for 25 minutes, stir 2 - 3

times during cooking.

Serve with rice or baked potatoes.

ESTO PIZZA

1 Preheat the oven to CONVECTION 250ºC. 2 Place the pizza base in a 25cm (10”) flan dish. 3 Spread the pesto evenly over the pizza base. 4 Sprinkle half the cheese onto the base, arrange the

rocket and tomatoes on top then cover with the remaining cheese.

5 Place on the low rack and cook on DUAL

CONVECTION, 250ºC, 30% for 8 minutes.

Serv

BURGER: 25g margarine 25g plain flour

150ml (

/4pint) milk salt and pepper to taste 100g cooked chicken, finely chopped 100g cooked ham, finely chopped 50g mushroom, finely chopped 5ml (1 tsp) dried mixed herbs (see tip, page 56) COATING: Plain flour 1 egg (medium), beaten 100g golden breadcrumbs

HICKEN&HAM BURGERS

1 Melt the margarine in a large bowl on 100% for 30

seconds.

2 Stir in the flour and seasoning, gradually whisk in the

milk. Cook on 100% for 4 - 5 minutes until thick and smooth. Stir twice during cooking.

3 Add the cooked chicken, ham, mushrooms, and herbs to

the sauce, stir well. Cover and refrigerate for 2 hours. 4 Preheat the oven to CONVECTION 230ºC. 5 Divide the mixture into 4 equal portions and form into

burger shapes with well-floured hands. 6 Dip the burgers in the beaten egg then into the golden

breadcrumbs, turn over to coat evenly. 7 Place on a baking tray on the lower shelf. 8 Cook on CONVECTION 230ºC for 18 minutes.

Rotate the tray 180º after half the cooking time.

RECIPES

175g margarine 100g caster sugar 225g self raising flour 50g milk chocolate drops 50g white chocolate drops

The biscuits will be soft when hot but will harden as they cool.

1 Cream margarine and sugar until light and fluffy.

Stir in the flour and milk and white chocolate drops to make a soft but firm dough.

2 Divide mixture into 8 even sized balls, place apart on

two greased baking trays and flatten slightly.

3 Place one tray on the upper shelf and the other on the

lower shelf. Bake on CONVECTION 180ºC for 25 minutes until golden brown around the edges. Rotate the trays 180º after half the cooking time.

DOUBLE CHOC CHIP COOKIES

175g margarine 175g soft brown sugar 1 egg (medium), beaten 2 large bananas, mashed (see tip below) 275g self raising wholemeal flour 30ml (2 tbsp) natural yoghurt icing sugar to dredge

1 Cream margarine and sugar until light and fluffy.

Add the egg and banana, mix well. 2 Stir in the flour and yoghurt to make a soft dough. 3 Spoon equal amounts of the mixture into 24 bun cases. 4 Place the cases into 2 bun trays, place one tray on the

upper shelf and the other on the lower shelf. 5 Cook on CONVECTION 180ºC for 26 minutes.

Rotate the trays 180º after half the cooking time.

Serve warm, dredged with icing sugar.

BANANA CAKES

Microwave Tip: Softening bananas

Place two peeled bananas in a bowl. Heat on 100% for 30 seconds to 1 minute.

2 x 150g ready made pizza bases (approx 9”) TOPPING: 60ml (4 tbsp) tomato relish 8 cherry tomatoes, sliced 175g mozzarella cheese, grated 2 salami snack sausages, sliced

/2 green pepper, thinly sliced

Ideal for childrens' parties.

1 Cut out a cat face template approx. 10cm (4") in

diameter with triangular ears. 2 Use the template to cut out 4 cat faces, 2 from each

base. Place the 4 faces in two 25cm (10”) flan dishes. 3 Spread tomato relish over the surface of each face.

Cover with sliced tomato and sprinkle with Mozzarella

cheese. Place three slices of salami on each face to

make two eyes and a nose, use the sliced green pepper

to make whiskers placing three slices on each side of

the nose. 4 Place on the high rack, cook on DUAL GRILL, 10% for

10 minutes until golden. Repeat for the second dish.

PUSSY CAT PIZZA

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Serves 6

300g onion, chopped 125g red leicester cheese, grated 325g cheddar cheese, grated 2 eggs (medium) 45ml (3 tbsp) milk salt and pepper to taste 525g shortcrust pastry 1 egg (medium), beaten, to glaze

Serves 4 - 6

300g shortcrust pastry 45ml (3 tbsp) barbecue sauce 100g mushroom, sliced 125g onion, finely chopped 300g cooked chicken, chopped 4 eggs (medium)

/2pint) milk

300ml ( salt and pepper to taste

RECIPES

HEESE&ONION PIE

1 Place the onion in a bowl and cook on 100% for 4

minutes, stir halfway through cooking.

2 Add the cheeses, egg, milk and seasoning, mix well.

Set aside.

3 Roll out 300g of pastry large enough to line a greased

25cm (10”) flan dish. Roll out 225g of pastry large

enough to make a lid. 4 Preheat the oven to CONVECTION 220ºC. 5 Pour the cheese mixture into the base and cover with

the pastry lid. Crimp the edges and glaze with egg. 6 Place on the lower shelf and cook on CONVECTION

220ºC for 30 minutes, rotate the dish 180º after half

the cooking time.

HICKEN&MUSHROOM QUICHE

1 Line a greased 25cm (10”) flan dish with pastry, spread

the barbecue sauce over the pastry base. 2 Place the mushroom and onion in a bowl, cook on

100% for 2 minutes. Drain to remove excess liquid.

Stir in the chicken to mix well. 3 Spread the chicken mixture evenly over the sauce. 4 Mix the eggs, milk and seasoning together in a bowl

and pour over the filling. 5 Place on the low rack and cook on DUAL

CONVECTION, 220ºC, 30% for 30 minutes.

Serves 2 - 4

BURGER: 100g cheddar cheese, grated 75g cooked chestnut, finely chopped 100g wholemeal breadcrumbs (see tip, page 90) 50g onion, finely chopped 50g carrot, grated 50g leek, finely chopped 5ml (1 tsp) curry powder salt and pepper to taste 1 egg (medium), beaten COATING: 75g cooked chestnut, finely chopped 50g wholemeal breadcrumbs (see tip, page 90) wholemeal flour 1 egg (medium), beaten

HEESE&NUT BURGERS

1 To make the burgers, place the cheese, chestnut,

breadcrumb, onion, carrot and leek in a large bowl,

stir to mix well. 2 Add the curry powder, seasoning and egg, stir well to

bind the mixture. 3 Cover and refrigerate for 2 hours. 4 Preheat the oven to CONVECTION 230ºC. 5 Divide the mixture into 4 equal portions and form into

burger shapes with well-floured hands. 6 Mix chestnut and breadcrumbs together. 7 To coat the burgers, dip each burger first into the

wholemeal flour, then beaten egg and finally the nut

and breadcrumb mixture. 8 Place the burgers on a baking tray and place on the

lower shelf. 9 Cook on CONVECTION 230ºC for 23 minutes.

Rotate the tray 180º after half the cooking time.

p68 8/16/06 5:36:02 PMp68 8/16/06 5:36:02 PM

Serv

15ml (1 tbsp) olive oil 6 spring onions, sliced 1 small red pepper, seeded and sliced 1 small green pepper, seeded and sliced 175g potato, cooked and sliced 5 eggs (medium), beaten salt and pepper to taste 75g cheddar cheese, grated 15ml (1 tbsp) fresh parsley, chopped

Serves

2 baking potatoes (approx. 250g each) 100g cooked ham, chopped 200g double gloucester cheese, grated 15ml (1 tbsp) chives, chopped 100g mushroom, finely chopped salt and pepper to season

RECIPES

PANISH OMELETTE

1 Place the oil in a 25cm (10") flan dish together with

the spring onion, red and green pepper, mix well. Cook on 100% for 3 - 4 minutes until tender.

2 Add the potato, ensuring the mixture is evenly

distributed over the base of the flan dish, pour in the beaten egg. Season with salt and pepper, sprinkle with cheese and parsley.

3 Place on low rack, cook on DUAL GRILL, 50% for 10 -

12 minutes until evenly brown and crispy.

HEESY JACKETS

1 Pierce each potato in several places. Place on turntable

and bake on DUAL CONVECTION, 250ºC, 70% for 16 minutes until brown and crispy.

2 Halve each potato and scoop the flesh into a bowl, add

the ham, cheese, chives and mushroom, mix well. Season. Pile the mixture back into the potato skins.

3 Place the filled potatoes in a flan dish on the high rack.

Cook on DUAL GRILL, 50% for 7 - 8 minutes until brown and crispy.

HEESE

WEETCORN

& S

: Omit the double gloucester cheese, chives and mushrooms.

Add 200g of grated cheddar cheese and 100g sweet corn kernels at Stage 2.

Serv

PASTRY: 225g self raising flour 100g shredded suet

150ml (

/4pint) water FILLING: 25g margarine 6 spring onions, sliced 125g mushroom, sliced 25g plain flour 120ml (8 tbsp) hot chicken stock 142ml (5 fl.oz) single cream 10ml (2 tbsp) whole grain mustard 250g cooked ham, chopped 125g stilton cheese, crumbled 75g mature cheddar cheese, grated 1 egg (medium)

HAM&

STILTON TART

1 Sift the flour and salt into a large mixing bowl and stir

in the suet.

2 Gradually mix in 150ml water until a soft dough is

formed. Knead lightly, roll out a base large enough to fit a 20cm (8”) flan dish.

3 Grease the flan dish and line with the pastry base, set

aside whilst preparing the filling.

4 Place the margarine, onion and mushroom in a bowl,

cook on 100% for 3 minutes. Stir in the flour to form a

paste. 5 Gradually stir in the stock, cream and mustard. 6 Cook on 100% for 3 minutes, then stir in the ham,

cheeses and egg. 7 Preheat the oven to CONVECTION 220ºC. 8 Pour the filling into the pastry base. 9 Place on the low rack and cook on DUAL

CONVECTION, 220ºC, 10% for 25 minutes.

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Serves

1 x 150g ready made pizza base (approx 50g barbecue sauce 100g mozzarella cheese, grated 100g cooked chicken, chopped 100g pineapple chunks 50g green pepper, sliced 50g red onion, sliced

Serv

300g short crust pastry 6 rashers of bacon, chopped 225g onion, finely chopped 4 eggs (medium)

/2pint) milk

300ml ( salt and pepper to taste 100g cheddar cheese, grated

RECIPES

AWAIIAN BARBECUE PIZZA

1 Preheat the oven to CONVECTION 250ºC. 2 Place the pizza base in a 25cm (10”) flan dish.

Spread the barbecue sauce over the base and sprinkle with half the cheese.

3 Arrange the chicken, pineapple, pepper and onion on

top then sprinkle with the remaining cheese.

4 Place on the low rack and cook on DUAL

CONVECTION, 250ºC, 30% for 10 minutes.

UICHE LORRAINE

1 Grease and line a 25cm (10") flan dish with pastry. 2 Place bacon and onion in a bowl, cook on 100% for 4

minutes. 3 Place eggs, milk, seasoning in a bowl, mix well. 4 Spread bacon and onion evenly over the pastry.

Pour egg mixture over and top with grated cheese. 5 Place on the low rack and cook on DUAL

CONVECTION, 220ºC, 30% for 25 - 30 minutes.

TILTON

USHROOMQUICHE

& M

Serves

125g onion, sliced 300g leek, sliced 125g cooked ham, chopped 600g par-boiled potatoes, thinly sliced 600ml (1 pint) white sauce (see page 92) 250g cheddar cheese, grated

Mak

100g plain flour pinch of salt 175ml milk 1 egg (medium) 8 x 5ml (1 tsp) vegetable oil

: Replace bacon with 125g sliced mushroom and cheddar with stilton.

HEESE&POTATO LAYER

1 Mix the onions, leeks and ham in bowl. 2 Place half the leek mixture in a 2.5 litre (approx. 4

pint) casserole dish cover with half the potato slices,

pour over half the sauce and sprinkle with half the

cheese. Repeat with the remaining ingredients. 3 Place on the low rack and cook on DUAL

CONVECTION, 220ºC, 70% for 20 minutes.

ORKSHIRE PUDDING

1 Place the flour and salt into a bowl and make a well.

Add enough milk to make a thick paste. Add the

remaining milk and egg and whisk.

Leave to stand for approx. 15 minutes. 2 Place 5ml (1 tsp) of oil into 8 Yorkshire pudding moulds,

place one tray on the low rack and the other on the

high rack. 3 Preheat the oven and trays to 220ºC. 4 Remove trays and pour equal amounts of batter into the

moulds and cook on CONVECTION 220ºC for 20

minutes.

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Serves

225g dried pasta, e.g. farfalle (pasta bows) 600ml (1 pint) boiling water 50g pine nuts 1 quantity of blue cheese sauce (see page 93) 15ml (1 tbsp) fresh parsley, chopped to garnish

Serves

125g onion, chopped 2 cloves garlic, crushed (see tip, page 60) 450g lean minced beef 100g mushroom, chopped 15ml (1 tbsp) tomato purée 400g canned chopped tomato

/4pint) hot beef stock

150ml ( salt and pepper to taste 11 dried cannelloni tubes

300ml (

/2pint) cheese sauce (see page 92) 50g grated cheese, to sprinkle 15ml (1 tbsp) fresh oregano, chopped to garnish

RECIPES

LUE CHEESE PASTA

1 Place pasta in a large bowl, add boiling water, cook on

70% for 12 - 14 minutes until tender, drain.

2 Add the pinenuts, mix well. Place in a warm serving

dish and cover with sauce.

Serve hot garnished with parsley.

ANNELLONI

1 Place onion and garlic in a bowl, heat on 100% for 2

minutes. Add the mince, cook on 100% for 5 minutes, stir halfway through cooking.

2 Add mushroom, purée, tomato, stock and seasoning.

Cook on 70% for 25 minutes until thickened, stir 2 - 3 times during cooking.

3 Fill cannelloni tubes with the meat mixture and place in

a deep, 20cm (8”) square dish. Place remaining meat mixture around the cannelloni

4 Pour the cheese sauce on top of the filled cannelloni.

Sprinkle with cheese and oregano.

5 Place on low rack, cook on DUAL CONVECTION,

220ºC, 70% for 20 minutes until brown and crispy.

Serv

200g dried macaroni 600ml (1 pint) boiling water 4 rashers bacon, chopped 50g margarine 50g plain flour 5ml (1 tsp) english mustard powder 600ml (1 pint) milk 175g mature cheddar cheese, grated salt and pepper to taste 2 medium tomatoes, sliced 50g mature cheddar cheese, grated

ACARONI CHEESE

1 Place the macaroni in a 2.5 litre (approx. 4 pint)

casserole dish and add boiling water. Cook on 70% for 11 - 12 minutes until tender, stir twice during cooking. Drain and return to dish.

2 Cook the bacon in a small bowl on 100% for 2 minutes

and stir into the macaroni.

3 Heat the margarine in a bowl on 100% for 30 seconds

until melted, beat in the flour and mustard to form a paste then gradually stir in the milk.

4 Cook on 100% for 6 minutes, stir twice during

cooking, until smooth and thick. Add the cheese, and seasoning, mix well.

5 Stir the sauce into the macaroni and mix well. Place on

the turntable and cook on 70% for 5minutes.

6 Remove dish from the oven, stir well and place the

tomato slices on top followed by the grated cheese.

7 Place on the low rack and cook on GRILL for 10

minutes until golden brown.

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Serves

225g aubergine, cubed 225g canned tuna, drained 15ml (1 tbsp) olive oil 5ml (1 tsp) basil 225g fresh spinach fusilli (pasta twists) 600ml (1 pint) boiling water

/2pint) cheese sauce (see page 92)

300ml ( 100g cheddar cheese, grated

Serv

225g chorizo sausage, thickly sliced 250g cooked chicken, cubed 225g onion, thickly sliced 225g dried white, long grain rice 30ml (2 tbsp) vegetable oil

900ml (1 400g canned, chopped tomatoes 5ml (1 tsp) cayenne pepper 5ml (1 tsp) cumin 5ml (1 tsp) paprika 5ml (1 tsp) tabasco sauce 1 red pepper, cut into chunks 1 green pepper, cut into chunks 150g canned sweetcorn, drained 100g frozen peas 250g prawns, cooked and peeled

/2pint) hot vegetable stock

RECIPES

UNA PASTA BAKE

1 Place aubergine cubes, tuna, oil and herbs in a bowl,

mix well. Cook on 100% for 3 minutes.

2 Pour the cheese sauce into the tuna mixture and add

the pasta, mix well.

3 Place in a 2.5 litre (4 pint) casserole dish and cover

with grated cheese. Place on low rack and cook on DUAL CONVECTION, 220ºC, 70% for 15 minutes.

AMBALAYA

1 Place the sausage, chicken, onion, rice and oil into a

3.5 litre ( approx. 6 pint) casserole dish, mix well

2 Cook on 100% for 4 minutes stirring halfway through

cooking.

3 Add the stock, tomatoes, spices and tobasco sauce,

mix thoroughly.

4 Place on the low rack and cook on DUAL

CONVECTION, 200ºC, 70% for 15 minutes, stir

halfway through cooking. 5 Stir in the peppers, sweetcorn, peas and prawns. 6 Place on the low rack and cook on DUAL

CONVECTION, 200ºC, 70% for 10 minutes, stir

halfway through cooking.

Serves

225g dried tortellini (cheese or meat) 600ml (1 pint) boiling water 30ml (2 tbsp) olive oil 450g courgette, sliced 400g canned, chopped tomatoes 2 cloves garlic, crushed (see tip, page 60) salt and pepper to taste 15ml (1 tbsp) fresh basil, chopped 50g parmesan cheese, grated

ORTELLINI WITH COURGETTES

1 Place Tortellini in a large bowl, add boiling water.

Cook on 70% for 10 - 12 minutes until tender. Drain. 2 Place oil in a separate bowl, stir in courgette and

garlic. Cook on 100% for 4 minutes, stir twice. 3 Add tomatoes and basil, mix well. Season.

Cook on 100% for 3 minutes. 4 Stir courgette mixture into pasta. Heat on 70% for 5

minutes. Sprinkle with cheese to serve.

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Serves

30ml (2 tbsp) olive oil 125g onion, finely chopped 1 stick celery, finely sliced 1 green pepper, seeded and sliced 1 red pepper, seeded and sliced 225g beef fillet, thinly sliced into 5cm (2") strips

/2tsp) cayenne pepper

2.5ml ( 5ml (1 tsp) ground cumin grated rind of 1 lemon 75g sweetcorn 225g dried white, long grain rice 600ml (1 pint) hot beef stock salt and pepper to taste

Serves

150g cauliflower, cut into small florets 225g red onion, sliced 200g carrot, sliced 150g celery, sliced 15ml (1 tbsp) vegetable oil 225g dried white, long grain rice

900ml (1 150g broccoli, cut into small florets 300ml ( 75g mature cheddar cheese, grated

/2 pints) hot vegetable stock

/2 pint) cheese sauce

RECIPES

BEEF RIS OTTO

1 Place the oil, onion, celery, red and green pepper in a

large bowl, mix well. Heat on 100% for 2 minutes. Stir in the beef and cook on 100% for 5 - 6 minutes, stir halfway through cooking.

2 Stir in the remaining ingredients and cook on 70% for

20 minutes until the rice is tender and all the beef stock has been absorbed, stir 2 - 3 times during cooking.

VEGETABLE RICE GRATIN

1 Place the cauliflower, onion, carrot, celery and oil in a

3.5 litre (approx. 6 pint) casserole dish and cook on

100% for 3 minutes. 2 Add the rice and stock, stir well, place on the low rack. 3 Cook on DUAL CONVECTION, 200ºC, 70% for 15

minutes, stir once during cooking. 4 Stir in the broccoli and cook on DUAL CONVECTION,

200ºC, 70% for a further 5 minutes. 5 Pour the cheese sauce over the rice mixture.

Do not stir. Sprinkle the cheese on top. 6 Place on the low rack and cook on DUAL GRILL, 10%

for 10 minutes.

Serves

225g dried fettuccine 600ml (1 pint) boiling water 225g button mushroom, halved 75g onion, finely chopped 4 rashers bacon, chopped 25g margarine

300ml (

/2 pint) single cream 1 egg (medium), beaten 15ml (1 tbsp) fresh oregano, chopped salt and pepper to taste

FETTUCCINE CARBONARA

1 Place the Fettuccine in a large bowl. Add the boiling

water and cook on 70% for 10 - 12 minutes until the pasta is tender, drain.

2 Place the mushroom, onion, bacon and margarine in a

bowl. Cook on 100% for 5 minutes. Stir well.

3 Beat the cream, egg and oregano together, add the

mushroom mixture and season with salt and pepper.

4 Pour the sauce over the fettuccine, mix together, and

heat on 100% for 5 minutes, stir twice during cooking.

p73_cre 8/28/06 1:53:24 PMp73_cre 8/28/06 1:53:24 PM

Serves

1 red pepper, sliced 1 green pepper, sliced 1 yellow pepper, sliced 1 parsnip, sliced 75g red onion, chopped 175g courgette, sliced 125g carrot, sliced 125g asparagus, cut into 3cm lengths 60ml (4 tbsp) extra virgin olive oil 10ml (2 tsp) all purpose seasoning 5ml (1 tsp) Italian seasoning

Serv

900g red skinned potato, unpeeled & washed 150g red onion, coarsely chopped 50g vegetable oil 30ml (2 tbsp) fresh rosemary, chopped 4 cloves garlic, finely chopped (see tip, page 60) salt & pepper to taste 50g parmesan cheese freshly grated or shredded

RECIPES

OASTED VEGETABLES

1 Preheat the oven to CONVECTION 230ºC. 2 Place all the ingredients in a large bowl, mix thoroughly. 3 Divide the vegetables equally between two baking trays. 4 Place one tray on the lower shelf and one tray on the

upper shelf.

5 Cook on CONVECTION 230ºC for 30 minutes.

Rotate the trays 180º after half the cooking time.

ARMESAN POTATOES

1 Preheat the oven to CONVECTION 250ºC. 2 Cut the potato into approx. 3cm pieces.

Put the potato, onion, oil, rosemary, garlic, salt and pepper in a large bowl and stir to coat.

3 Turn out into a greased 25cm (10”) flan dish and

arrange in a single layer.

4 Place on the low rack and cook on DUAL

CONVECTION, 250ºC, 30% for 25 minutes. 5 Turn the potatoes over and sprinkle with the cheese. 6 Return to the oven and cook on DUAL

CONVECTION, 250ºC, 30% for a further 10 minutes.

Serves

4 beef tomatoes 125g dried white, long grain rice, cooked 50g cooked ham, chopped 50g peas 15ml (1 tbsp) fresh oregano, chopped salt and pepper to taste 75g mozzarella cheese, chopped 15ml (1 tbsp) fresh oregano, chopped to garnish

TUFFED TOMATOES

1 Slice the top off each tomato and scoop out the flesh

into a bowl, stir in the rice, ham, peas, oregano, salt

and pepper. 2 Fill each tomato shell with the rice mixture and place

in a large flan dish. Sprinkle generously with the

mozzarella cheese and oregano. 3 Place the on the low rack, cook on DUAL GRILL, 50%

for 10 minutes until the tomatoes are tender and the

cheese is brown and crispy.

p74_cre 8/28/06 1:54:43 PMp74_cre 8/28/06 1:54:43 PM

Serv

450g potato, grated 125g cheddar cheese, grated 75g fresh wholemeal breadcrumbs 150g courgette, sliced 100g carrot, grated 100g celery, sliced 2 eggs (medium), beaten

/4pint) milk

150ml ( 100g courgette, sliced 75g cheddar cheese, grated to sprinkle

Serves

15ml (1 tbsp) sunflower oil 1 clove garlic, crushed (see tip, page 60) 2 medium carrots, cut into strips 150g baby sweetcorn 100g button mushroom, halved 100g beansprout 100g mange-tout 1 red pepper, seeded and sliced 1 yellow pepper, seeded and sliced 6 spring onions, chopped 100g canned water chestnuts, sliced 2 sticks celery, sliced 225g canned pineapple chunks 300g cabbage, shredded 1 quantity of sweet & sour sauce (see page 93)

RECIPES

EGETABLE LAYERED LOAF

1 Combine the potato, cheese and breadcrumbs in a

bowl. (Ensure all of the water is squeezed out of the grated potato.)

2 Line the base of a greased 1.5 litre loaf dish with half of

the potato mixture. Place a layer of courgettes on top of the mixture, followed by a layer of carrot, then a layer of celery. Add the remaining potato mixture and pour over the egg and milk. Finally, arrange slices of courgette over the top and sprinkle with cheese.

3 Place on the low rack and bake on DUAL

CONVECTION, 190ºC, 50% for 25 minutes.

WEET&SOUR VEGETABLES

1 Place the oil, garlic, carrot and sweetcorn in a large

bowl and mix well. Cover and cook on 100% for 4 - 5

minutes.

2 Stir in the mushroom, beansprout, mange-tout, red

and yellow pepper, spring onion, chestnuts, celery,

pineapple and cabbage.

3 Cover and cook on 100% for 4 minutes until the

vegetables are tender.

4 Add sweet and sour sauce, stir and cook on 100% for

4 minutes.

Serv

100g vegetable oil 5ml (1 tsp) paprika 5ml (1 tsp) english mustard powder 5ml (1 tsp) ground cumin 10ml (2 tsp) fennel seeds 2 garlic cloves, finely chopped 15ml (1 tbsp) ginger purée salt and pepper to taste 900g potato unpeeled and washed, cut into approx. 3cm pieces

PICY POTATOES

1 Preheat the oven to CONVECTION 250ºC. 2 Place the oil, paprika, mustard, cumin, fennel seeds,

garlic, ginger and seasoning in a bowl and mix well. Add the potato, stir to coat with the spices.

3 Turn out into a 25cm (10”) flan dish and arrange in a

single layer.

4 Place on the low rack and cook on DUAL

CONVECTION, 250ºC, 30% for 35 minutes.

p75 8/15/06 4:17:00 PMp75 8/15/06 4:17:00 PM

Serv

45ml (3 tbsp) vegetable oil 450g carrot, sliced 450g swede, diced 350g celery, sliced 225g onion, sliced 100g parsnip, sliced 100g leek, sliced 150g pearl barley 100g butternut squash 100g turnip 1200ml (2 pints) hot vegetable stock DUMPLINGS: 150g self raising flour 5ml (1 tsp) mustard powder 35g margarine 30ml (2 tbsp) parmesan cheese, grated 30ml (2 tbsp) parsley, chopped 75ml (3 fl.oz) milk

RECIPES

VEGETABLE CASSEROLE& DUMPLINGS

1 Place the oil, carrot, swede, celery and onion in a 3.5

litre (approx. 6 pint) casserole dish, mix well and cook

on 100% for 5 minutes. 2 Add remaining ingredients, mix well. 3 Cook on 70% for 45 minutes, stirring every 15 minutes. 4 To prepare the dumplings, mix the flour and mustard in

a bowl, rub in the margarine and stir in the parmesan

and parsley. Add the milk to form a firm dough. 5 Divide dough into 8 equal sized pieces and roll into

balls. 6 Add dumplings to the casserole after 30 minutes of

cooking. 7 Turn the dumplings over after 10 minutes of cooking.

Microwave Tip: Improving smells in the oven

Place half a lemon in a bowl, add 300ml (

/2 pint) water and heat on 100% for 10 - 12 minutes.

Wipe the oven using a dry cloth.

VEGETABLE PIZZA

Serves

1 x 150g ready made pizza base (approx. 9”) tomato pizza topping, to cover base 75g courgette, sliced 50g aubergine, diced 50g baby sweetcorn, sliced 25g broccoli florets 50g yellow pepper, sliced 100g mozzarella cheese, grated

1 Place the pizza base in a 25cm (10”) flan dish. 2 Spread the pizza topping over the base. 3 Preheat the oven to CONVECTION 250ºC. 4 Arrange the vegetables over the topping, then sprinkle

with the cheese. 5 Place on the low rack and cook on DUAL

CONVECTION, 250ºC, 30% for 10 minutes.

p76_cre 8/28/06 1:56:17 PMp76_cre 8/28/06 1:56:17 PM

Serv

BASE: 150g margarine 100g caster sugar 50g light brown sugar 1 egg (medium)

/2tsp) vanilla essence

2.5ml ( 300g plain flour 10g baking powder FILLING: 1 ripe banana, mashed 225g cream cheese, softened (see tip, page 82) 50g caster sugar 45ml (3 tbsp) orange juice TOPPING: 75g fresh blueberry 150g sliced strawberry 2 kiwis, peeled and sliced 45ml (3 tbsp) apricot jam

RECIPES

RUIT TART

1 Preheat the oven to CONVECTION 180ºC. 2 To prepare the base, cream together the margarine

and sugars. Stir in the egg and vanilla essence, then mix

in the flour and baking powder.

3 Press the dough evenly into a greased 25cm (10”) flan

dish.

4 Place on the lower shelf and cook on CONVECTION

180ºC for 16 minutes. Rotate the dish 180º after half

the cooking time.

5 Leave the base to cool before adding the filling. 6 To prepare the filling, in a bowl mix the banana, cream

cheese, sugar and orange juice until smooth. Spread on

top of the cooled base.

7 Arrange the fruit on top of the filling. Place the jam in

a small dish and heat on 100% for 30 seconds - 1

minute, until melted. Drizzle or brush over the fruit to

glaze.

Microwave Tip: Softening avocados

Pierce an unpeeled avocado in several places. Place on the turntable and heat on 100% for 1 minute. Allow to cool before peeling.

AKED CHEESECAKE

Serv

BASE: 50g margarine 15ml (1 tbsp) golden syrup 225g ginger or digestive biscuits, crushed FILLING: 50g margarine 50g caster sugar 45ml (3 tbsp) clear honey (see tip, page 87) 2 eggs (medium), beaten 450g cream cheese (see tip, page 82) 45ml (3 tbsp) milk

/4pint) single cream

150ml ( 15ml (1 tbsp) cornflour 5ml (1 tsp) vanilla essence TO DECORATE: Slices of fresh fruit, e.g. strawberry, kiwi fruit

1 To prepare the base, place the margarine and syrup in

a bowl, heat on 70% for 2 minutes. Add the crushed

biscuits, mix well. Spread the mixture evenly over the

base of a greased 25cm (10”) flan dish. Set aside.

2 To prepare the filling, beat the margarine, sugar, honey,

eggs and cream cheese together until smooth.

Mix in the milk, cream, cornflour and vanilla essence.

3 Pour the mixture into the biscuit base and spread

evenly.

4 Place on the low rack and cook on DUAL

CONVECTION 160ºC, 10% for 35 minutes.

5 Leave to cool in the refrigerator for 3 - 4 hours or

overnight.

6 Decorate with fresh fruit to serve

p77_cre 8/28/06 1:57:20 PMp77_cre 8/28/06 1:57:20 PM

Serves

1500ml (21/2pints) milk 200g pudding rice 75g caster sugar 50g margarine 5ml (1 tsp) ground nutmeg (optional)

Serv

BASE: 300g plain flour 100g caster sugar 150g margarine 1 egg (medium), beaten 15ml (1 tbsp) milk FILLING:

900ml (1 175g caster sugar 8 eggs (medium) 10ml (2 tsp) nutmeg, grated

/2pints) milk

RECIPES

ICE PUDDING

1 Place the milk in a 2.5 litre (approx. 4 pint) casserole

dish. Heat on 100% for 8 minutes. Stir in the rice, sugar

and margarine, heat on 100% for 5 minutes. 2 Place on the low rack, cook on DUAL CONVECTION,

180ºC, 30% for 45 - 50 minutes. Stir 3 times during

cooking and again at the end of cooking. 3 Sprinkle with ground nutmeg to serve.

GG CUSTARD

1 To prepare the base, combine the flour and sugar in a

large bowl. 2 Add the margarine and rub in until the mixture

resembles fine breadcrumbs. 3 Mix the egg and milk together and pour into the flour,

mix to form a soft dough. 4 Roll out on a floured surface until large enough to cover

the base of a greased, deep, 24cm square glass dish. 5 To prepare the filling, pour the milk into a bowl and

warm on 100% for 3 minutes. 6 Whisk in the sugar and eggs then strain the mixture

into the pastry base. Sprinkle with nutmeg. 7 Place on the low rack and cook on DUAL

CONVECTION, 180ºC, 30% for 35 minutes.

AM ROLY POLY

Serv

225g self raising flour 100g shredded suet

/4pint) hot water

150ml ( 175g strawberry jam 1 egg, beaten to glaze

1 Combine flour and suet with enough hot water to

form a soft dough. 2 Roll out to give a rectangle 23cm x 40cm,

approximately 6mm (

/4") thick.

3 Spread jam evenly over the surface and roll up

lengthways, place seam side down in a greased 0.75

litre (1

/4 pint) loaf dish. Glaze with the egg.

4 Place on the low rack and bake on DUAL

CONVECTION, 200ºC, 30% for 15 minutes until firm

to the touch.

Serve with custard, see tip, page 79.

Microwave Tip: Ripening cheese

Place 100g cheese (e.g. Camembert or Brie) on a plate and heat on 50% for 20 - 30 seconds.

p78 8/15/06 4:20:16 PMp78 8/15/06 4:20:16 PM

Serv

50g margarine 150g brown sugar 15ml (1 tbsp) instant coffee powder 3 eggs (medium) 300g milk chocolate, broken in pieces 25g plain flour 100g chopped pecan nuts 225g shortcrust pastry

7.5ml (1

/2tsp) rum extract

284ml whipping cream, whipped

Serv

FILLING: 225g raspberry, fresh or frozen 2 eating apples, peeled and thinly sliced 50g brown sugar 15ml (1 tbsp) Crème de Cassis (optional) CRUMBLE: 75g margarine 125g plain flour 100g ground almonds 75g caster sugar 50g toasted flaked almonds, to decorate

RECIPES

COFFEE & CHOCOLATE TORTE

1 In a large bowl, beat together the margarine, sugar and

coffee until blended. Gradually add the eggs, beating

well after each addition.

2 Place the chocolate in a small bowl and heat on 50%

for 2 to 3 minutes until melted, stir 2 - 3 times.

3 Mix the chocolate, flour and pecan nuts into the coffee

mixture until smooth.

4 Line a greased 20cm (8”) flan dish with the pastry,

spoon the filling into the pastry base.

5 Place on the low rack and cook on DUAL

CONVECTION, 180ºC, 30% for 20 minutes.

6 Fold the rum extract into the whipped cream and

serve with the Torte.

RASPBERRY, APPLE & ALMOND CRUMBLE

1 Place raspberry, apple, sugar and crème de cassis in a

1.5 litre (2

2 Heat on 100% for 8 minutes, stir every minute.

Put to one side whilst preparing crumble.

3 Rub the margarine into the flour until mixture

resembles fine breadcrumbs, stir in the ground

almonds and caster sugar.

4 Spoon the crumble evenly on top of the fruit. 5 Place on the low rack, cook on DUAL GRILL, 30% for

6 - 8 minutes.

Top with toasted flaked almonds to serve.

/2 pint) casserole dish, mix well.

Serves

450ml (3/4 pint) milk

/4 pint) double cream

150ml ( 6 eggs (medium), beaten 100g demerara sugar

/2 tsp) grated nutmeg

2.5ml ( 175g mixed dried fruit 50g walnut, chopped 325g thick white sliced bread, buttered 25g demerara sugar to sprinkle

BREAD & BUTTER PUDDING

1 Mix milk, cream, eggs, sugar and nutmeg in a bowl. 2 In a separate bowl mix the dried fruit and walnut. 3 Preheat the oven to CONVECTION 200ºC. 4 Place a layer of bread, buttered side up on the bottom

of a greased 2.5 litre (approx. 4 pint) casserole dish. Sprinkle with the dried fruit mixture and add a little of the milk mixture. Repeat this process for the remaining ingredients, finishing with a layer of bread and reserving enough milk mixture to cover. Sprinkle with demerara sugar.

4 Place on the low rack, bake on DUAL CONVECTION,

200ºC, 30% for 30 minutes until set, golden brown and crispy.

p79_cre 8/16/06 5:50:33 PMp79_cre 8/16/06 5:50:33 PM

Serv

225g shortcrust pastry FILLING: 1 x 325g jar lemon curd MERINGUE: 4 egg whites (medium) 225g caster sugar

RECIPES

EMON MERINGUE PIE

1 Preheat the oven to CONVECTION 200ºC. 2 Line a greased 25cm (10") flan dish with the pastry.

Place on the lower shelf, bake on CONVECTION

200ºC for 15 minutes until golden. Rotate dish after

half the cooking time. Allow to cool. 3 Spoon the lemon curd into the pastry case and spread

evenly. 4 Preheat the oven to CONVECTION 180ºC. 5 To prepare meringue, whisk egg whites until stiff.

Fold in sugar, a little at a time, using a metal spoon. 6 Spread the meringue evenly over the top of the lemon

filling forming small peaks all over. 7 Place on the lower shelf, bake on CONVECTION

180ºC for 20 minutes.

Rotate dish 180º after half the cooking time.

Microwave Tip: Softening ice-cream

Place a 1 litre (1 Heat on 50% for 1

/4 pint) tub of frozen ice-cream on the turntable (lid removed).

/2 - 2 minutes.

Microwave Tip: Making 300ml ( pint) custard

Combine 15ml (1 tbsp) custard powder, 15ml (1 tbsp) sugar and 300ml ( Cook on 100% for 3 - 4 minutes, stir every minute until thick.

IGGY PUDDING

Serves

125g dried fig, roughly chopped 125g dried apricot, roughly chopped 100g raisin 100g currant 60ml (4 tbsp) brandy 75g self raising flour

2.5ml (

/2tsp) allspice

2.5ml (

/2 tsp) grated nutmeg

/2 tsp) ground cinnamon

2.5ml ( 50g fresh breadcrumbs 75g shredded suet 100g soft brown sugar 50g blanched almond, roughly chopped grated rind of 1 medium orange grated rind of 1 medium lemon 1 eating apple, grated 30ml (2 tbsp) black treacle 1 egg (medium), beaten

1 Place fig, apricot, raisin, currant, and brandy in a large

bowl, mix well. Leave for 2 hours. 2 Place the flour, spices, breadcrumbs, suet, sugar,

almond, orange and lemon rind and apple in a bowl,

mix well. Stir into the dried fruit mixture along with

the treacle and beaten egg. 3 Grease 1.2 litre (2 pint) pudding basin and line the

base with a circle of grease proof paper. Spoon in the

pudding mixture, smooth the surface and cover with

cling film and pierce. 4 Cook on 50% for 18 minutes until firm to the touch.

Microwave Tip: Reheating Christmas pudding

Place a 500g pudding in a shallow flan dish. Cover and heat on 70% for 3 - 4 minutes.

/2 pint) milk.

p80 8/15/06 4:22:20 PMp80 8/15/06 4:22:20 PM

Serves

PASTRY: 150g butter 350g plain flour 50g sugar 2 egg yolks (medium) cold water to mix FILLING: 1kg cooking apple, peeled & sliced 100g demerara sugar 10ml (2 tsp) ground cinnamon grated rind of 1 orange (optional) 1 egg (medium) mixed with a little milk to glaze demerara sugar, to decorate

RECIPES

APPLE PIE

1 For pastry, rub butter into flour until the mixture

resembles breadcrumbs. Stir in sugar and bind with egg

yolk. Add enough cold water to make a soft but not

sticky dough. Chill whilst making the filling.

2 For filling, combine apple, sugar, cinnamon and orange

rind (if using) in a large bowl.

Cook on 100% for 8 minutes, stir twice.

3 Line the base of a greased, 20 x 2.5cm (8" x 1") pie

dish with half the pastry. Spoon in apple mixture, roll

out remaining pastry and cover.

4 Pinch pastry edges to seal and make a slit in the centre

with a sharp knife. Brush with egg mixture to glaze and

sprinkle generously with sugar.

5 Place on the lower shelf, bake on CONVECTION

230ºC for 25 minutes until golden.

Rotate the dish 180º after half the cooking time.

Serv

500g shortcrust pastry FILLING: 100g caster sugar 50g plain flour 5ml (1 tsp) ground cinnamon 900g canned pear, sliced 15ml (1 tbsp) margarine TOPPING: 100g margarine 150g brown sugar 5ml (1 tsp) ground cinnamon 45ml (3 tbsp) single cream 100g pecan nuts

PEAR & PRALINE PIE

1 Roll out 300g of pastry large enough to line the base of

a greased 25cm (10”) flan dish. Roll out 200g of pastry

large enough to make a lid.

2 Preheat the oven to CONVECTION 230ºC. 3 In a large bowl, combine the caster sugar, flour and

cinnamon. Add the pear slices and toss gently to coat.

4 Turn the pear mixture into the pastry case, cover with

the pastry lid and crimp the edges. Do not glaze.

5 Place on the low rack and cook on DUAL

CONVECTION, 230ºC, 10% for 25 minutes.

6 When the pie is cooked leave to cool slightly whilst

making the topping.

7 In a medium bowl add the margarine, brown sugar,

cinnamon and cream. Cook on 70% for 5 minutes, stir twice.

8 Beat the topping for approximately 1 minute until just

warm, then pour over the pie. Sprinkle pecan nuts over the topping, leave to cool before serving.

p81_cre 8/16/06 5:49:35 PMp81_cre 8/16/06 5:49:35 PM

Serv

BASE: 175g margarine 175g caster sugar 5ml (1 tsp) vanilla essence 3 eggs (medium), beaten 75g plain flour 50g cocoa powder

2.5ml (

/4tsp) baking powder 50g walnut, chopped 100g milk chocolate drops TOPPING: 200g white chocolate, finely chopped fudge pieces, finely chopped

RECIPES

ROWNIE PIZZA

1 Mix the margarine, sugar, essence and eggs together

until smooth.

2 Stir in the remaining ingredients except for the

chocolate drops.

3 Spoon the mixture into a greased and lined 25cm (10”)

flan dish.

4 Sprinkle the chocolate drops approx. 2.5cm (1”) in

width around the edge of the mixture.

5 Place on the low rack and cook on DUAL

CONVECTION, 180ºC, 10% for 20 minutes.

6 Remove the brownie from the oven and immediately

sprinkle the white chocolate drops over the centre.

7 Stand for 5 minutes until the chocolate has melted

then spread to edge of the milk chocolate drops. Sprinkle the fudge pieces over the white chocolate centre.

HRISTMAS CAKE

Serv

100g sultana 125g date, stoned and chopped 100g prune, chopped 125g dried fig, chopped 100g dried apricot, chopped 100g glacé ginger, chopped 100g glacé cherry, halved 60ml (4 tbsp) orange marmalade 90ml (6 tbsp) brandy or sherry 225g margarine 175g soft brown sugar 4 eggs (medium), beaten 225g self raising flour 100g ground almond 5ml (1 tsp) mixed spice

2.5ml (

/2 tsp) nutmeg

/2tsp) cinnamon

2.5ml (

/2tsp) vanilla essence

1 Place sultana, date, prune, fig, apricot, ginger and

cherry in a large bowl. Add orange marmalade and brandy or sherry, mix well. Leave overnight to marinade.

2 Grease and line a 20cm (8"), loose bottomed cake tin

with greaseproof paper.

3 Cream the margarine and sugar in a large bowl, beat in

the eggs. Fold in the flour and ground almond until well mixed.

4 Add the fruit mixture along with the spices and vanilla

essence, mix well.

5 Spoon the mixture into the prepared tin, smooth the

surface.

6 Place on the low rack, bake on DUAL

CONVECTION, 160ºC, 10% for 60 minutes until brown, firm and a skewer comes out clean.

Microwave Tip: More juice from oranges & lemons

Cut fruit in half and pierce lightly with a fork. Place in a shallow flan dish, cut side down. Heat on 100% for 2 minutes.

p82_cre 8/28/06 1:58:17 PMp82_cre 8/28/06 1:58:17 PM

RECIPES

OIST CARROT CAKE

Serv

150ml (1/4pint) sunflower oil 225g soft brown sugar 3 eggs (medium), beaten 225g self raising flour 5ml (1 tsp) bicarbonate of soda 10ml (2 tsp) cinnamon 300g carrot, grated 125g walnut, roughly chopped ICING: 225g cream cheese (see tip below) grated rind of 1 lemon 5ml (1 tsp) lemon juice (see tip, page 81) 30ml (2 tbsp) icing sugar 25g walnuts, finely chopped to sprinkle

CARROT& COURGETTE CAKE: Substitute 150g of the carrot with 150g of grated courgette.

Add with the carrot and walnut in stage 1.

1 Combine the oil, sugar and eggs. Stir in the flour,

bicarbonate of soda and cinnamon. Add the carrot and walnut, mix well.

2 Grease and line a 20cm (8") cake dish with greaseproof

paper, pour in the cake mixture.

3 Place on the low rack and cook, using sequence

programming, on DUAL CONVECTION, 180ºC, 30% for 21 minutes 40 seconds then CONVECTION 180ºC for 1 minute 30 seconds until firm to the touch and a skewer comes out clean. Allow to cool before decorating.

4 To prepare icing, combine cream cheese, lemon rind,

lemon juice and icing sugar until smooth. Spread on top of the cake, sprinkle with walnuts.

Microwave Tip: Softening cream cheese

Place 225g cream cheese on a plate. Heat on 30% for 1 minute until soft.

Microwave Tip: Softening hard sugar

Place sugar in a bowl, sprinkle lightly with water and heat on 100% for 1 minute.

ICTORIA SANDWICH CAKE

Serves

175g margarine 175g caster sugar 3 eggs (medium), beaten 175g self raising flour 45ml (3 tbsp) strawberry jam 25g icing sugar to dredge

1 Grease and line the base of two 20cm (8") sandwich tins

with greaseproof paper. 2 Preheat the oven to CONVECTION 180ºC. 3 Cream the margarine and sugar until light and fluffy, beat

in the eggs. Fold in the flour. 4 Spoon equal amounts of the cake mixture into the

prepared tins. 5 Place one tin on the upper shelf and the other on the

lower shelf. Bake on CONVECTION 180ºC for 25

minutes, rotating the tins 180º after half the cooking time.

Cook until golden and firm to the touch.

Allow to cool before turning out. 6 Sandwich with jam and dredge with icing sugar.

ARIATION

UTTERFLYBUNS

: Place 10ml (2 tsp) of cake mixture into 20 bun case in bun trays.

Bake in preheated oven on CONVECTION 180ºC for 23 - 24 minutes. Rotate the trays 180º after half the cooking time and continue cooking until firm. When cool, scoope a teaspoon of sponge from the centre of each bun, fill the hollow with buttercream. Cut each teaspoonful of sponge in half and position the “wings” in the buttercream.

p83_cre 8/28/06 1:59:13 PMp83_cre 8/28/06 1:59:13 PM

Mak

30ml (2 tbsp) caster sugar 5ml (1 tsp) ground cinnamon 300g plain flour 30ml (2 tbsp) caster sugar 10ml (2 tsp) baking powder 75g margarine 75g dried date, chopped 2 eggs (medium) 100ml milk

RECIPES

ATE&CINNAMON SLICES

1 In a small bowl, combine the sugar and cinnamon.

Set aside.

2 In a medium bowl, stir together the flour, sugar and

baking powder. Rub in the margarine until the mixture

resembles coarse crumbs. Stir in the date.

3 In a small bowl, beat the eggs and milk together.

Stir the egg mixture, keeping 1 tablespoonful for glazing,

into the flour mixture until a soft dough is formed.

4 Turn out onto a lightly floured surface and knead gently.

Roll the dough into a 22.5cm x 15cm (9” x 6”) rectangle.

5 Preheat oven to CONVECTION 220ºC. 6 Cut the rectangle into 6 squares, each 7.5cm (3”), then

cut each square diagonally in half. Place on two greased

baking trays. Brush with the reserved egg mixture then

sprinkle with the cinnamon mixture.

7 Place one tray on the lower shelf and one tray on the

upper shelf.

8 Cook on CONVECTION 220c for 12 minutes.

Rotate the trays 180º after half the cooking time.

Mak es

150g smooth peanut butter 100g margarine 250g clear honey (see tip, page 87) 2 eggs (medium) 100g dried fig, chopped 75g digestive biscuit, broken into pieces 50g wholemeal self raising flour

Serv

175g margarine 175g caster sugar 3 eggs (medium) 175g plain flour 5ml (1 tsp) baking powder 100g glacé cherry, quartered 75g ground almond 5ml (1 tsp) almond essence 15ml (1 tbsp) milk

EANUT BUTTER SQUARES

1 In a medium sized bowl combine all the ingredients in

the order given.

2 Preheat the oven to CONVECTION 180ºC. 3 Spread the mixture into a greased and lined 23cm (9”)

square baking tin.

4 Place on the low rack and cook on DUAL

CONVECTION, 180ºC, 10% for 20 minutes.

5 Leave to cool, then cut into 16 squares to serve.

HERRY&ALMOND CAKE

1 Cream the margarine and sugar together until light and

fluffy then beat in the eggs one at a time.

2 Fold in flour and baking powder, stir in cherry, ground

almond, almond essence and milk.

3 Grease and line the base of an 18cm (7") cake dish

with greaseproof paper. Spoon in the cake mixture and

smooth the surface.

4 Place on the low rack and cook using sequence

programming, DUAL CONVECTION, 180ºC, 30% for

18 minutes then CONVECTION 180ºC for 3 minutes

until golden and a skewer comes out clean.

p84 8/15/06 4:27:24 PMp84 8/15/06 4:27:24 PM

RECIPES

LATTICE CAKE

Serv

100g margarine 100g caster sugar 3 eggs (medium), beaten 100g plain flour 75g ground almond 175g mixed dried fruit DECORATE: 50g marzipan (see tip below) 25g glacé cherry, halved 25g walnut halves

Microwave Tip: Softening hard marzipan

Remove marzipan from packaging, place on turntable and heat on 100% for 30 seconds.

Microwave Tip: Melting chocolate

Break 50g chocolate into small pieces and place in a bowl. Heat on 100% for 2 minutes, stir every 30 seconds until evenly melted.

1 Cream the margarine and sugar until light and fluffy,

beat in the eggs. Fold in the flour, ground almond and

fruit until well combined. 2 Spoon the cake mixture into a greased and lined 18cm

(7") cake dish, smooth the surface. 3 Roll out the marzipan into an 18cm (7”) circle and cut

into 8 equal strips, place 4 strips 2cm (

top of the cake and place the remaining strips on top

in the opposite direction to create a lattice effect. 4 Place cherry and walnut halves alternately in each of

the empty squares created by the pattern. 5 Place on the low rack and cook using sequence

programming, DUAL CONVECTION, 180ºC, 30% for

16 minutes then CONVECTION 180ºC for 3

minutes 45 seconds until golden and firm.

/4") apart on

Serv

225g medium oatmeal 225g self raising flour 10ml (2 tsp) ground ginger 225g margarine 225g brown sugar 100g golden syrup 125g black treacle

300ml (

/2 pint) milk

Mak

100g margarine 100g caster sugar 1 egg (medium), beaten 225g plain flour 100g dried mixed fruit

PARKIN

1 Place oatmeal, flour and ginger in a bowl, mix well. 2 Place the margarine, sugar, syrup, treacle and milk in a

large bowl, heat on 100% for 5 minutes, stir every

minute. Stir in flour mixture, mix well. 3 Grease and line the base of a deep, square 20cm (8")

dish with greaseproof paper, pour in parkin mixture. 4 Place on low rack and bake on DUAL CONVECTION,

180ºC, 30% for 27 minutes until well risen and a

skewer comes out clean.

FRUITY BISCUITS

1 Cream the margarine and sugar, beat in the egg. 2 Stir in the flour and fruit to form a firm dough.

Chill for 1 hour. 3 Preheat oven to CONVECTION 200ºC and grease two

baking trays. 4 Divide dough into 12 evenly sized balls and place 6 balls

on each tray. Flatten slightly. 5 Place one tray on the upper shelf and the other on the

lower shelf. Bake on CONVECTION 200ºC for 15

minutes. Rotate the trays 180º after half the cooking time.

p85_cre 8/28/06 2:13:07 PMp85_cre 8/28/06 2:13:07 PM

Mak res

125g margarine 50g set honey 50g soft brown sugar 1 egg (medium) grated rind and juice of 1 lemon (see tip, page 81) 175g self raising flour 30ml (2 tbsp) milk TOPPING: 15ml (1 tbsp) lemon juice (see tip, page 81) 15ml (1 tbsp) clear honey (see tip, page 87) demerara sugar to sprinkle

Serves

175g margarine 175g caster sugar 3 eggs (medium) 175g self raising flour grated rind of 1 orange 50g plain or milk chocolate, broken into pieces

RECIPES

ONEY&LEMON SQUARES

1 Grease and line the base of a squar

with greaseproof paper.

2 Cream the margarine, honey and sugar until light and

fluffy. Beat in egg and lemon rind, stir in lemon juice,

flour and milk.

3 Spoon mixture into the prepared dish.

Place on the low rack and bake on DUAL

CONVECTION, 200ºC, 50% for 10 minutes until firm

to the touch. Cool before turning out.

4 To prepare topping, place lemon juice and honey in a

bowl, mix well. Heat on 100% for 1 minute.

Brush over the cake, sprinkle with sugar and cut into 9

squares.

HOCOLATE ORANGE CAKE

1 Grease and line the base of a 20cm (8") cake dish with

greaseproof paper.

2 Cream margarine and sugar, beat in eggs. Fold in flour.

Place half the mixture in a separate bowl, stir the

orange rind into one bowl. Heat chocolate on 100%

for 2 minutes, stir every 30 seconds until melted. Stir

chocolate into the other bowl. Place alternate

spoonfuls of the two mixtures into prepared dish.

3 Use a skewer to swirl mixture creating a marbled

effect, smooth the surface.

4 Cook on 100% for 6 minutes until a skewer comes out

clean. Allow to cool before turning out.

Serv

225g self raising flour 100g light soft brown sugar 100g margarine, melted 3 ripe bananas, mashed 2 eggs (medium), beaten 45ml (3 tbsp) milk 5ml (1 tsp) mixed spice STREUSEL TOPPING: 25g plain flour 15ml (1 tbsp) caster sugar 15 ml (1 tbsp) soft brown sugar 25g margarine 25g walnut, chopped

ANANA STREUSEL LOAF

1 Combine all the loaf ingredients in a large bowl.

Spoon the mixture into a greased and lined 1.5 litre

/2 pint) glass loaf dish.

2 To prepare the topping, mix the flour and sugars

together in a small bowl.

3 Cut in the margarine with a knife until the mixture

resembles coarse crumbs. Stir in the walnut.

4 Sprinkle the topping over the loaf mixture. 5 Place on the low rack and cook on DUAL

CONVECTION, 200ºC, 30% for 30 minutes.

p86 8/15/06 4:30:08 PMp86 8/15/06 4:30:08 PM

RECIPES

CARAMEL SHORTBREAD

Serv

SHORTBREAD: 100g margarine 50g caster sugar 125g plain flour 25g ground rice CARAMEL: 50g margarine 50g caster sugar 200g condensed milk 15ml (1 tbsp) golden syrup TOPPING: 150g milk chocolate, broken into small pieces

SHORTBREAD: Omit caramel and chocolate. Make as to Stage 2.

Before cooling, dredge with sugar, prick all over with a skewer and cut into wedges.

1 To prepare the shortbread, cream the margarine and

sugar until light and fluffy, gradually add the flour and

ground rice to make a firm dough. 2 Press the dough evenly into a greased 20cm (8") flan

dish and prick all over with a skewer. 3 Place on the lower shelf and cook on CONVECTION

200ºC for 20 minutes until golden.

Rotate dish 180º after half of cooking time.

Leave to cool for 5 minutes 4 To prepare the caramel, place all ingredients in a bowl,

mix well. Cook on 100% for 3 - 4 minutes, stir every

minute until toffee coloured. 5 Pour caramel onto the shortbread, chill to set. 6 When caramel is cold, place the chocolate in a small

bowl and heat on 100% for 3 minutes, stir every

minute until evenly melted. Spread on to the caramel,

chill to set the chocolate before cutting into slices.

Serves

100g margarine 200g plain chocolate, broken into pieces 30ml (2 tbsp) golden syrup 300g digestive biscuit, crushed 75g mixed glace fruit, chopped

Mak

175g margarine 100g demerera sugar 175g golden syrup 275g jumbo oats

BELGIAN BISCUIT CAKE

1 Place the margarine, chocolate and syrup in a medium

bowl and heat on 50% for 2 - 3 minutes, stirring every

minute, until just melted. 2 Add the crushed biscuit and fruit, mix well. 3 Place the mixture into a greased 20cm (8”) flan dish

and spread evenly. 4 Chill in a refrigerator for 3 - 4 hours or overnight. 5 Cut into squares to serve.

RICH FLAPJACK

1 Place the margarine, sugar and syrup in a large bowl,

heat on 100% for 3 - 4 minutes, stir every minute until

melted, add the oats, mix well. 2 Spoon mixture into a well greased 25cm (10") flan dish,

smooth the surface. 3 Place on the low rack, cook on DUAL CONVECTION,

180ºC 10% for 18 minutes until golden brown. 4 After cooking, loosen flapjack around the rim and slice

into 10 pieces.

Leave to cool in the dish for approx. 2 hours.

p87_cre 8/28/06 2:14:27 PMp87_cre 8/28/06 2:14:27 PM

RECIPES

HOCOLATE BROWNIES

Serv

340g margarine 340g caster sugar

7.5ml (1

/2 tsp) vanilla essence 6 eggs (medium), beaten 150g plain flour 75g cocoa powder

2.5ml (

/2tsp) baking powder

100g walnut, roughly chopped

Microwave Tip: Softening crystalised honey

Place 100g honey in a bowl. Heat on 100% for 1 minute until runny.

Mak

BISCUITS: 100g margarine 50g caster sugar 100g self raising flour 25g cocoa powder

/2 tsp) vanilla essence

2.5ml ( BUTTERCREAM: 50g margarine 75g icing sugar 30ml (2 tbsp) cocoa powder

1 Combine the margarine, sugar, vanilla essence and eggs

together until smooth. 2 Stir in the remaining ingredients. 3 Grease and line the base of a deep, square 20cm ( 8")

dish with greaseproof paper, spoon in the brownie

mixture and smooth the surface. 4 Place on the low rack and bake on DUAL

CONVECTION, 180°C, 30% for 25 minutes until a

skewer comes out clean.

HOCOLATE CREAMS

1 Combine all the biscuit ingredients in a bowl, mix well. 2 Preheat the oven to CONVECTION 200ºC. 3 Divide mixture into 16 even sized pieces and roll into

balls. Place apart on two greased baking trays. Flatten

each ball slightly with a fork. 4 Place one tray on the upper shelf and the other on the

lower shelf. Bake on CONVECTION 200ºC for 12 - 14

minutes. Rotate the trays 180º after half the cooking time. 5 To prepare the buttercream, cream margarine and icing

sugar until fluffy. Add cocoa and mix well. 6 When biscuits are cool, spread with buttercream and

sandwich together to make 8 chocolate creams.

Mak

200g margarine 100g caster sugar 225g plain flour

7.5ml (1

/2tsp) bicarbonate of soda 10ml (2 tsp) ground cinnamon 225g porridge oats 100g sultana 20ml (4 tsp) golden syrup 45ml (3 tbsp) water 200g milk or plain chocolate, melted (see tip, page 84)

INNAMON OATIES

1 Cream the margarine and sugar together until fluffy. 2 Mix in the flour, bicarbonate of soda, cinnamon, oats and

sultana. Add the syrup and enough water to make a stiff

dough. 3 Preheat the oven to CONVECTION 200ºC. 4 Knead the dough lightly and divide into 24 equal sized

balls. Place apart on 2 greased baking trays. 5 Place one tray on the upper shelf and the other on the

lower shelf. Bake on CONVECTION 200ºC for 19

minutes. Rotate the trays 180º after half the cooking time. 6 Allow to cool and dip half of biscuit in the melted

chocolate.

p88_cre 8/28/06 2:15:51 PMp88_cre 8/28/06 2:15:51 PM

Mak

50g margarine 50g caster sugar 15ml (1 tbsp) black treacle 15ml (1 tbsp) golden syrup 100g self raising flour 10ml (2 tsp) ground ginger

/4tsp) mixed spice

1.25ml (

RECIPES

INGER BISCUITS

1 Cream the margarine and sugar together until light and

fluffy. Beat in the treacle and syrup.

2 Sieve the flour, ginger and spice onto the mixture and

fold in until a soft dough is formed.

3 Preheat the oven to CONVECTION 200ºC. 4 Turn out onto a floured surface and knead well.

Divide the dough into 24 even sized pieces and roll

into balls.

5 Place apart on two greased baking trays and flatten

slightly.

6 Place one tray on the upper shelf and the other on the

lower shelf and bake on CONVECTION 200ºC for 10

minutes. Rotate the trays 180º after half the cooking

time.

ECCLES CAKES

Mak kes

175g currant 50g candied peel 100g caster sugar 50g margarine 500g puff pastry 1 egg (medium) separated 30ml (2 tbsp) margarine, melted 50g caster sugar

Microwave Tip: Freshening bread

Place 100g bread on the turntable and heat on 100% for 30 seconds.

1 Mix the currant, candied peel, sugar and margarine in a

bowl and cook on 100% for 90 seconds. Leave to cool

slightly.

2 Roll out the pastry and cut out 14 circles approx.

10cm each.

3 Divide the currant mixture evenly between the pastry

circles and brush the edges with the egg white.

4 Take hold of the edges and bring into the centre, being

careful to seal the pastry tightly over the filling to

ensure it does not spill out. Turn the cakes over and

flatten slightly by rolling gently with a rolling pin. Place

equal cakes on two baking trays.

5 Preheat the oven to CONVECTION 200ºC. 6 Mix the egg yolk and margarine together and brush

over the cakes then sprinkle with the sugar.

7 Place one tray on the lower shelf and the other tray

on the upper shelf.

8 Cook on CONVECTION 200ºC for 15 minutes.

Rotate the trays 180º after half the cooking time.

p89_cre 8/28/06 2:17:03 PMp89_cre 8/28/06 2:17:03 PM

Serves

275g potato, cooked and mashed 275g self raising flour 100g mature cheddar cheese, grated 5ml (1 tsp) salt 5ml (1 tsp) mixed dried herbs (see tip, page 56) 2 cloves garlic, crushed (see tip, page 60) 10ml (2 tsp) whole grain mustard 1 egg (medium), beaten 75ml (5 tbsp) milk 1 egg (medium), beaten to glaze 5ml (1 tsp) fresh parsley, chopped to sprinkle

Serves

175g wholemeal self raising flour 100g medium oatmeal

/2tsp) salt

2.5ml ( 5ml (1 tsp) bicarbonate of soda 25g margarine 120ml (8 tbsp) natural yoghurt 90ml (6 tbsp) milk 1 egg (medium), beaten to glaze

RECIPES

OTATO BREAD

1 Place the potato, flour, cheese, salt, herbs, garlic and

mustard in a large bowl, mix well. 2 Add the egg and milk, mix to form a soft dough.

Knead the dough into a round shape approx. 20cm

(8") in diameter. Place in a 25cm (10") flan dish, brush

with egg to glaze, sprinkle with parsley. 3 Place on the low rack, and bake on DUAL

CONVECTION, 220ºC, 30% for 20 minutes until

golden.

Serve with soup, cheese or salad.

ODA BREAD

1 Combine flour, oatmeal, salt, bicarbonate of soda in a

large bowl. Rub in the margarine. 2 Add the yoghurt and milk, mix to form a soft but not

sticky dough. 3 Knead lightly into a round shape approx. 20cm (8") in

diameter. Place in a greased 25cm (10") flan dish. 4 Preheat the oven to CONVECTION 220ºC. 5 Use a knife to mark into 8 wedges, cut only halfway

through dough. Glaze surface with egg, sprinkle with

sesame seeds. 6 Place on the low rack, bake on DUAL CONVECTION,

200ºC, 10% for 15 minutes until golden.

Serve with cheese and a salad.

Serv

175g date, chopped

/4pint) boiling water

150ml ( 225g plain flour 125g wholemeal flour 125g caster sugar

/2tsp) salt

2.5ml (

/2tsp) bicarbonate of soda

2.5ml ( 100g margarine 125g walnut, roughly chopped

/4pint) milk

150ml ( 1 egg (medium), beaten

AT E&WALNUT BREAD

1 Place date in a large bowl, add the boiling water, leave

aside to cool. 2 Place flours, sugar, salt and bicarbonate of soda in a

bowl, mix well. Rub in margarine until mixture

resembles fine breadcrumbs, stir in walnut. 3 Add the date mixture, milk and egg, mix well. 4 Grease and line, with greaseproof paper, the base of a

1.5 litre (2

/2 pint) loaf dish.

Spoon in mixture and smooth the surface. 5 Preheat the oven to CONVECTION 200ºC. 6 Place on the low rack, bake on DUAL

CONVECTION, 200ºC, 50% for 20 minutes until a

skewer comes out clean.

Serve sliced, spread generously with butter.

p90_cre 8/28/06 2:18:03 PMp90_cre 8/28/06 2:18:03 PM

Serv

250g strong white bread flour 5ml (1 tsp) dried yeast 5ml (1 tsp) caster sugar 25g margarine 1 egg (medium), beaten 120ml (4 fl.oz) hand hot milk 25g margarine, melted FILLING: 100g ground almond 100g caster sugar

2.5ml (

/2tsp) almond essence 2 egg whites (medium) TOPPING: 175g icing sugar 10ml (2 tsp) lemon juice (see tip, page 81) 10ml (2 tsp) water flaked almond, to decorate glacé cherry, halved, to decorate

RECIPES

ANISH TEA RING

1 Place flour, yeast and sugar in a bowl, mix well.

Rub in margarine. Add egg and milk, mix well to form a soft dough. Knead for about 10 minutes until smooth. Return to the bowl, cover with cling film.

2 Place on the lower shelf, prove on CONVECTION

40ºC for 20 - 25 minutes.

3 Roll the dough into a rectangle 20 x 36cm (8” x 14"),

brush with melted margarine.

4 Prepare filling, mix almond, sugar, essence and egg

whites to a paste. Spread over the dough, roll up tightly from longest side.

5 Place the roll on a greased baking tray, join ends to

form a ring. Using scissors snip 1cm ( dough along the length of the ring at 2cm ( intervals. Cover loosely with cling film.

6 Place on the lower shelf, prove on CONVECTION

40ºC for 15 minutes. Remove cling film.

7 Place on the lower shelf, bake on CONVECTION

220ºC for 21 minutes until golden. Rotate the tray 180º after half the cooking time. Cool before decorating.

8 To prepare topping, mix icing sugar, lemon juice and

water until smooth. Spread evenly over the tea ring, decorate with flaked almond and cherry.

/2") into the

/4")

Serv

675g strong white bread flour 1 x 7g sachet easy blend yeast 10ml (2 tsp) caster sugar 5ml (1 tsp) salt 25g margarine 225g double gloucester cheese, grated 15ml (1 tbsp) fresh parsley, chopped

/4pint) hand hot milk

450ml ( 1 egg (medium), beaten to glaze

Serve with soup or use as a sandwich bread.

Microwave Tip: Drying breadcrumbs

Spread 100g fresh breadcrumbs evenly over a large plate. Heat on 100% for 2 - 3 minutes, stir every minute until crispy.

RUSTY CHEESE TWIST

1 Mix flour, yeast, sugar and salt in a large bowl, rub in

the margarine and stir in the cheese and parsley.

2 Add milk, mix to a soft dough. Turn out and knead for

about 10 minutes until smooth. Return dough to bowl, cover with cling film.

3 Place on the lower shelf, prove on CONVECTION

40ºC for 25 - 30 minutes until double in size.

4 Roll out the dough to make a rectangle 38 x 28cm

(15 x 11") and roll up widthways. Cut in half, roll each half into a long sausage shape. Overlap the two rolls alternately to form a twist. Seal ends with a little egg.

5 Place the cheese twist onto a greased baking tray and

cover with cling film.

6 Place on the lower shelf, prove on CONVECTION

40ºC for 15 - 20 minutes. Remove the cling film. 7 Preheat the oven to CONVECTION 220ºC. 8 Glaze the dough with egg. Place on the lower shelf,

bake on CONVECTION 220ºC, for 25 minutes.

Rotate the tray 180º after half the cooking time.

p91_cre 8/16/06 5:52:56 PMp91_cre 8/16/06 5:52:56 PM

675g strong white bread flour 1 x 7g sachet of easy blend yeast 10ml (2 tsp) caster sugar 5ml (1 tsp) salt 50g margarine

/4pint) hand hot milk

450ml ( 1 egg (medium), beaten to glaze

HOLEMEALBREAD

HOLEMEALROLLS

: Substitute strong white bread flour with strong wholemeal bread flour.

: Divide into 12 even pieces at Stage 3. Place in two greased baking trays and prove

on CONVECTION 40ºC for 30 minutes. Cook on the upper and lower shelves on CONVECTION 220ºC for 25 - 30 minutes until golden. Rotate the trays 180º after half the cooking time.

RECIPES

ILK BREAD

1 Place flour, yeast, sugar and salt in a large bowl, mix well.

Rub in the margarine, add milk, mix to a soft, pliable

dough. Turn out and knead for about 10 minutes until

smooth. Return dough to bowl, cover with cling film.

2 Place on the lower square shelf, prove on CONVECTION

40ºC for 40 minutes until almost double in size.

3 Divide dough into two equal pieces, knead each in turn

for 2 - 3 minutes. Shape dough into oblongs to fit two

greased, 1.5 litre (2

with cling film.

4 Place on the lower shelf, prove on CONVECTION 40ºC

for 30 minutes. Remove cling film.

5 Glaze with egg, using scissors, make shallow snips all over

the surface to make a “spiky” effect (optional).

6 Place both dishes on the lower shelf, bake on

CONVECTION 220ºC for 25 - 30 minutes until golden.

Rotate both dishes 180º after half the cooking time.

/2 pint) Pyrex® loaf dishes. Cover

RUIT SCONES

1 Combine the flour and sugar in a bowl, rub in the

450g self raising flour 100g caster sugar 100g margarine 100g sultana 2 eggs (medium), beaten with milk to make 300ml ( 1 egg (medium), beaten to glaze

/2pint)

margarine and stir in the fruit. Add enough egg and

milk mixture to form a soft dough.

2 Preheat oven to CONVECTION 220ºC and grease 2

baking trays.

3 Roll out until 2cm (

/2") in diameter.

/4") thick, cut out 12 scones 6.5cm

4 Place the scones on the prepared trays and brush with

egg to glaze.

5 Place one tray on the lower shelf and the other on the

upper shelf. Bake on CONVECTION 220ºC for 15

minutes until golden, rotate the trays 180º after half

the cooking time.

HOLEMEAL

W D

AT E

: Substitute white self raising flour with wholemeal self raising flour, omit sultana.

: Substitute white self raising flour with wholemeal self raising flour and the sultana

with 100g date, finely chopped.

PICEDAPPLE

: Substitute white self raising flour with wholemeal flour and sultanas with 2 eating

apples, grated. Add 10ml (2 tsp) cinnamon at Stage 2.

HEESE & CHIVE: Omit sugar and sultana. Add 175g grated cheddar cheese, 30ml (2 tbsp) dried chives,

salt and pepper at Stage 2.

RESHHERB

: Omit sugar and sultana. Add 10ml (2 tsp) fresh parsley, 10ml (2 tsp) fresh sage and

10ml (2 tsp) fresh thyme at Stage 2

p92_cre 8/28/06 2:18:57 PMp92_cre 8/28/06 2:18:57 PM

Serves

225g strong white bread flour 10ml (2 tsp) dried yeast 5ml (1 tsp) caster sugar 15g margarine 1 egg (medium), beaten 120ml (4 fl.oz) hand hot milk FILLING: 50g margarine 50g soft brown sugar 175g mixed dried fruit juice and grated rind of 1 medium orange 5ml (1 tsp) cinnamon GLAZE: 30ml (2 tbsp) golden syrup

RECIPES

HELSEA BUNS

1 In a bowl mix flour, yeast and sugar. Rub in margarine.

Add egg and milk, mix to a soft dough, knead for about

10 minutes until smooth. Return dough to bowl, cover

with cling film. 2 Place on the lower shelf, prove on CONVECTION

40ºC for 25 minutes. 3 Knead dough for 2 - 3 minutes.

Roll into a rectangle 30cm x 23cm (12” x 9"). 4 Mix filling ingredients. Heat on 100% for 2 minutes.

After cooking, drain excess liquid. 5 Spread fruit over dough, roll up widthways.

Cut into nine slices, place flat side down in a 20cm (8")

square dish, cover with cling film. 6 Place on the lower shelf, prove on CONVECTION

40ºC for 15 minutes. Remove cling film. 7 Place on lower shelf, bake on CONVECTION 220ºC

for 23 minutes. Rotate the dish 180º after half the

cooking time. 8 Turn out and brush with syrup whilst hot.

HITE SAUCE

Mak ( pint)

25g margarine 25g plain flour 300ml ( / pint) milk salt and pepper to taste

1 Place the margarine in a bowl, heat on 100% for 40

seconds until melted. 2 Stir in the flour, mix well for approx. 30 seconds and

gradually whisk in the milk. 3 Cook on 100% for 4 minutes, stir twice during cooking.

Season with salt and pepper.

CHEESE SAUCE: Add 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2.

Serve with vegetables or fish.

ARSLEY SAUCE: Stir 15 - 30ml (1 - 2 tbsp) fresh chopped parsley into the finished sauce.

Serve with fish.

NION SAUCE

: Stir 225g cooked onion, finely chopped, into finished sauce.

Heat on 100% for 1 minute. Serve with meat or vegetables.

USHROOM SAUCE

: Add 2 sliced spring onions and 50g chopped mushroom at the end of Stage 2.

Serve with meat.

WEET WHITE SAUCE: Omit salt and pepper from the basic recipe. Add 50g caster sugar at Stage 2.

Serve with puddings as an alternative to custard.

NOTE: To make 600ml (1 pint) of sauce, double the ingredients, follow stages 1 and 2

then cook on 100% for 6 minutes.

p93_cre 8/28/06 2:20:33 PMp93_cre 8/28/06 2:20:33 PM

Mak )

125g onion, finely chopped 1 green pepper, finely chopped 2 cloves garlic, crushed (see tip, page 60) 30g margarine 30g plain flour 30ml (2 tbsp) white wine vinegar 30ml (2 tbsp) soy sauce

/2pint) hot chicken stock

300ml ( 50g soft dark brown sugar

Mak (1/2 pint)

100g blue stilton cheese, finely chopped

/2pint) soured cream

300ml (

/4pint) white wine

150ml ( 15ml (1 tbsp) cornflour blended with water 30ml (2 tbsp) fresh parsley, chopped salt and pepper to taste

RECIPES

WEET&SOUR SAUCE

1 Place the onion, green pepper, garlic and margarine in

a bowl, mix well. Cook on 100% for 2 minutes.

2 Stir in the flour, gradually add the vinegar, soy sauce,

stock and sugar. Cook on 100% for 3 - 4 minutes, stir

every minute until the mixture has thickened.

Blend in a food processor for a smoother sauce.

Serve with spare ribs (page 51).

LUE CHEESE SAUCE

1 Place the cheese, cream, wine, cornflour and parsley in

a bowl, mix well. Season.

2 Heat on 100% for 8 minutes.

Mak )

3 rashers bacon, chopped (optional) 150g carrot, chopped 225g onion, chopped 2 cloves garlic, crushed (see tip, page 60) 800g canned, chopped tomatoes

/2pint) red wine

300ml ( 45 - 60ml (3 - 4 tbsp) medium chilli sauce 10ml (2 tsp) mustard powder 30ml (2 tbsp) tomato puree

Mak (

125g margarine 175g dark soft brown sugar 90ml (6 tbsp) double cream 50g walnut, finely chopped

/2 pint)

PICY TOMATO SAUCE

1 Place bacon, carrot, onion and garlic in a large bowl,

cover and heat on 100% for 3 minutes.

2 Add all other ingredients to bacon mixture and mix

well. Cook on 70% for 35 minutes.

3 Blend in a food processor until smooth, return to

bowl and cook on 70% for 3 minutes.

Serve with Stuffed Tofu (page 61).

OFFEE&WALNUT SAUCE

1 Combine all ingredients in a bowl, heat on 70% for

4 - 5 minutes, stir every minute until sugar has dissolved

and the mixture is thick and glossy.

Serve hot with ice-cream.

p94_cre 8/28/06 2:21:21 PMp94_cre 8/28/06 2:21:21 PM

RECIPES

HOCOLATE SAUCE

Mak (1/4 pint)

50g plain or milk chocolate 30ml (2 tbsp) water 90ml (6 tbsp) evaporated milk 5ml (1 tsp) cornflour 5ml (1 tsp) caster sugar 5ml (1 tsp) vanilla essence

Microwave Tip: Toasting coconut

Spread 100g (4oz) desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute.

Mak

150g milk chocolate, broken into pieces 100g butter, melted 450g icing sugar 45ml (3 tbsp) milk

1 Heat chocolate and water on 100% for 1 minute, stir

after 30 seconds. Stir vigorously until melted. 2 Add evaporated milk, cornflour and sugar.

Heat on 100% for 1 - 2 minutes, mix well.

Finally, stir in the vanilla essence.

Serve hot or cold with ice-cream, chocolate sponge.

HOCOLATE FUDGE

1 Place the chocolate in a bowl and heat on 100% for 2

minutes, stir every 30 seconds until melted. 2 Stir in butter, icing sugar and milk.

Heat on 100% for 2 - 3 minutes, stir vigorously every

minute until the mixture is thick and glossy. 3 Pour into a greased, rectangular 20 x 15cm (8 x 6")

dish, chill to set before cutting.

TRAWBERRY JAM

Mak

675g strawberry, washed and hulled 45ml (3 tbsp) lemon juice (see tip, page 81) 675g preserving sugar

1 Place strawberry and lemon juice in a very large bowl. 2 Heat on 100% for 4 minutes until strawberries have

softened. Add the sugar, mix well. 3 Cook on 70% for 35 - 40 minutes until setting point* is

reached, stir every 5 minutes. 4 Pour into hot, clean jars. Cover, seal and label.

ARIATION

: Replace strawberries with raspberries for raspberry jam.

* Setting point:

To determine, place 5ml (1 tsp) jam onto a saucer. Chill. Move surface of jam with finger, if it wrinkles, setting point has been reached.

GUARANTEE

Sharp Electronics (UK) Ltd. (“Sharp”) guarantees that for a period of 12 months from the date of purchase the enclosed product will be free from defects in materials and workmanship. Sharp agrees to provide for the repair or, at its option, the replacement of a defective product. Sharp reserves the right to replace defective parts, or the product, with new or refurbished items. Items that are replaced become the property of Sharp.

To benefit from this guarantee, any fault that occurs must be notified to Sharp, or its appointed Service Facility, within one year from the date the product was purchased. Proof of purchase, such as a receipt or invoice, must be provided.

If the product is exchanged, the replacement shall be covered by the unexpired portion of the original guarantee.

In the unlikely event of the product requiring repair, please contact the supplier from whom it was purchased. Where this is not possible, please contact an appointed Service Facility. Details of Service Facilities appointed by Sharp can be obtained from www.sharp.co.uk/customersupport/service or by contacting the Sharp Customer Information Centre whose details are given below.

This guarantee shall only apply to faults that are due to inferior workmanship or materials. It does not cover faults or damage caused by accident, misuse, fair wear and tear, neglect, tampering with the product, or repair other than by a Service Facility appointed by Sharp.

The product is intended for private domestic use only. The guarantee will not apply if the product is used in the course of a business, trade or profession.

The guarantee does not cover:

• Glass/ceramic turntables, as they can be damaged by handling/cleaning methods.

• Faults resulting from inadequate cleaning. Regular cleaning is required to prevent a build up of food residue that can also affect the performance of the product.

• Carriage costs to or from the repair centre.

No person has any authority to vary the terms or conditions of this guarantee.

This guarantee is offered as an additional benefit to your statutory rights, and does not affect these rights in any way.

You may not transfer your rights or obligations under this warranty to anyone else.

If you have any difficulty operating the product, or would like information on other Sharp products, please telephone the Sharp Customer Information Centre on the number given below.

Sharp Customer Information Centre

Website: www.sharp.co.uk/customersupport

Telephone: 08705 274277 (01 676 0648 in Southern Ireland)

Sharp Electronics (UK) Ltd is a company registered in England under number 965877

whose registered office is at

4 Furzeground Way, Stockley Park, Uxbridge, Middlesex, UB11 1EZ.

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SPECIFICATIONS

AC Line Voltage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Single phase 230-240V, 50Hz

Power Consumption:

Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1.55kW

Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2.85kW

Convection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2.85kW

Microwave/Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2.95kW

Microwave/Convection . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2.95kW

Input Current:

Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6.7A

Output Power:

Microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .900W (IEC 60705)

Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1400W

Convection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1400W

MAFF Heating Category . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .E

Microwave Frequency . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2450MHz

* (Group 2/Class B)

Outside Dimensions:

R-959M: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .550(W) x 368(H) x 537(D)mm

R-98STM-A: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .550(W) x 368(H) x 535(D)mm

Cavity Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .375(W) x 272(H) x 395(D)mm **

Oven Capacity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40 litres **

Cooking uniformity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Turntable diameter 362mm

Weight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Approx. 23kg

As part of a policy of continuous improvement, we reserve the right to alter design and specifications without notice.

No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form, electronic, mechanical, photocopying, recording, translating or other means without prior permission from SHARP Electronics (U.K.) Ltd.

The illustrations, technical information and data contained in this publication are, to our best knowledge, correct at the time of going to print. The right to change specifications, at any time, without notice, is reserved as part of our policy of continuous development and improvement.

** Internal capacity is calculated by measuring maximum width, depth and height.

Actual capacity for holding food is less.

*This Product fulfils the requirement of the European standard EN55011.

In conformity with this standard, this product is classified as group 2 class B equipment. Group 2 means that the equipment intentionally generates radio-frequency energy in the form of electromagnetic radiation for the heat treatment of food. Class B equipment means that the equipment is suitable to be used in domestic establishments.

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Sharp Electronics (U.K.) Ltd

London, U. K.

U.K.: 08705 274277 (office hours)

Ireland: 01 676 0648 (office hours)

Website: http://www.sharp.co.uk/support

PRINTED IN THAILAND TCADCA898WRRZ-K61

R-959M[1-34].qxd 29/8/06 1:48 PM Page 39

Sharp R-959M, R-98STM-A User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual